Cumin Couscous With Roasted Veg
Cumin Couscous With Roasted Veg
Ingrediënten
- 1 aubergine cut into bite-sized chunks
- 2 small courgettes cut into bite-size chunks
- 1 red pepper and 1 yellow pepper cored, deseeded and cut into bite-size chunks
- 5 garlic cloves finely sliced
- 40 g fresh root ginger peeled and cut into thin sticks
- 100 ml olive oil
- sea salt and black pepper
- bunch of coriander coarsely chopped, to garnish
- 1½ lemons cut into segments, to serve
Cumin couscous
- 500 g couscous
- 600 ml warm water
- 1½ tablespoons sunflower oil
- 2 teaspoons cumin seeds
- 25 g butter cut into small pieces
Instructies
- Place all the vegetables in an ovenproof dish with the garlic and ginger.
- Pour over the oil, season well with salt and pepper and place in a preheated oven, 200°C Gas Mark 6, for about 40 minutes until the vegetables are tender and nicely browned.
- Meanwhile, tip the couscous into an ovenproof dish.
- Stir the salt into the measurement water and pour over the couscous.
- Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
- Rake a fork through the couscous to break up the grains.
- Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
- Toss in the cumin seeds, scatter over the butter and cover with a piece of damp greaseproof paper.
- Place in the oven for 15–20 minutes until heated through.
- Pile the couscous in a mound on a shallow serving dish and spoon the roasted vegetables and cooking juices over and around the couscous.
- Garnish with the coriander and serve with lemon wedges to squeeze over it.
