Couscous Royale

(1 vote)

2 red peppers, deseeded
1 large eggplant
2 zucchini
1 large red onion
3 tablespoons olive oil
4 ounces fine green beans, trimmed
14 ounces canned chickpeas, drained and rinsed
4 cloves of garlic
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 preserved lemon, cut into quarters
salt and freshly ground pepper
For the couscous:
9 ounces couscous
2 extra virgin olive oil
large bunch of coriander, roughly chopped
chili oil to serve, optional

Preheat the oven to 450°

Prepare the peppers, eggplants and zucchini by cutting into chunks of about 1 1/2 inches. Cut the onion into wedges. Place the prepared vegetables into a large roasting tin and toss with the olive oil. Season well. Roast in a preheated oven for 25-30 minutes.

Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar. Add the green beans, chickpeas, garlic, spices and preserved lemon to the vegetables and cook for a further 10-12 minutes.

For the couscous:
Cook the couscous as directed on the packet. When cooked toss the warm couscous in the olive oil and half of the chopped coriander and season well.

To serve:
Spread the couscous out on a very large serving dish. Pile the roasted vegetables on top and sprinkle over the remaining coriander. Finish with a drizzle of chili oil.



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