Minted Couscous With Roasted Vegetables Recipes

ROASTED VEG & COUSCOUS SALAD

Roasted veg & couscous salad image

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Provided by Good Food team

Categories Lunch, Main course, Side dish

Time 50m

Number Of Ingredients 13

Ingredients

1 red and 1 yellow pepper , halved and deseeded
½ butternut squash
2 courgettes , thickly sliced
4 garlic cloves , leave skin on
3 tbsp extra-virgin olive oil
1 red onion , thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
250g couscous
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint , roughly chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS

Mediterranean Roasted Vegetable Couscous image

This is one of my favourite, quick and healthy evening meals. I chop all the vegetables up and pop them in the oven; the rest takes 5 minutes to pull together. I normally grill some lemony chicken to go with it, but it's delicious on its own.

Provided by Clare E-Foodie Jones

Categories Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 large red onion, cut in eights
1 red pepper, cut in eights
1 yellow pepper, cut in eights
1 courgette, cut in 1/4 inch diagonal pieces
1 cup chopped fresh coriander (cilantro)
1 cup chopped of fresh mint
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cinnamon
60 g dried apricots, chopped
1 head garlic
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
50 g pine nuts, roasted
250 g couscous
350 ml chicken stock
2 tablespoons extra virgin olive oil
salt
black pepper

Steps:

In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
Season with salt and pepper and serve.

Nutrition Facts : Calories 563.1, Fat 17.9, SaturatedFat 2.1, Cholesterol 2.7, Sodium 156.6, Carbohydrate 88.8, Fiber 11.6, Sugar 14.6, Protein 16.9

MINTED COUSCOUS WITH ROASTED VEGETABLES

Minted Couscous With Roasted Vegetables image

Couscous, traditional Berber food, is one of North Africas' great dishes. Here, mixed with lemon juice and mint and served with roasted vegetables, it makes a memorable meal. This is a family favourite, my youngest DD in particular is a couscous addict! (Preparation time does not include 3 - 4 hours marinating time) From Linda McCartneys World of vegetarian Cooking

Provided by Karen Elizabeth

Categories Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 large aubergine, cut into chunky batons
1 lb courgette, cut into chunky batons
1 large red onion, cut into 8 wedges
12 garlic cloves, in their skins
10 basil leaves, torn roughly
1 sprig chopped fresh parsley
4 -6 tablespoons olive oil
1 red pepper, grilled, skinned, quartered and de-seeded
1 yellow pepper, grilled, skinned, quartered and de-seeded
4 field mushrooms, sliced
15 -20 black olives, pitted
8 ounces couscous
1 pint water, boiled
1/4 pint olive oil
2 lemons, juice and zest of
1 yellow pepper, de-seeded and chopped finely
4 spring onions, chopped finely
4 -6 tablespoons chopped of fresh mint
sea salt
black pepper

Steps:

Roasted vegetables:.
Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
Pre-heat the oven to 220c/425F/gas 7.
Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
Minted Couscous:.
Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
Add the olive oil, lemon juice and zest, and mix them in thoroughly.
Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.

Nutrition Facts : Calories 716.8, Fat 43.6, SaturatedFat 6.1, Sodium 177.1, Carbohydrate 74.2, Fiber 11.9, Sugar 8.8, Protein 13.3

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