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Couscous with vegetables

Seven-vegetable couscousis a classic Moroccan dish. This couscous with vegetables salad is a vegetarian version of it that can be served as a main or with grilled meat and fish. This salad is also nice served cold or at room temperature - so it's ideal for parties, picnics or midweek lunchboxes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small aubergine eggplant
  • 1 bell pepper yellow or red
  • 2 cups of cherry tomatoes
  • 1 courgette zucchini
  • 2 cloves of garlic
  • 1 onion
  • 2 carrots
  • 1 Tbsp olive oil
  • 1 handful of pine nuts
  • For the couscous:
  • 1 Tbsp olive oil
  • 1 clove of garlic
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • ½ tsp ground coriander
  • ½ tsp sweet paprika
  • 3 cups vegetable broth
  • 2 cups of couscous
  • ¼ tsp cinnamon
  • A pinch of salt
  • Two handfuls of raisins
  • juice of a lime
  • Handful of coriander leaves chopped

Method
 

  1. Preheat the oven to 200°C.
  2. Cut the onion into 4 wedges. Roughly chop the vegetables into small pieces and scatter them in a baking tray. Add the garlic and onion (no need to peel then), then drizzle with some oil and bake until tender. ( Alternatively grill or barbecue them)
  3. Meanwhile heat the olive oil in a frying pan, add the spices and cook for a minute or so until fragrant.
  4. In another pan bring the vegetable stock to the boil then add the couscous, fried spices and the raisins. Simmer for 5 minutes then turn off the heat, put on a lid and let it steam.
  5. When the roasting vegetables are tender, turn off the oven and carefully remove and discard the skin of a the aubergine, onion, tomatoes and garlic.
  6. Loosen the couscous grains with a fork, stir in the vegetables, pressing the flesh together with the couscous.
  7. Stir in the pine nuts and lime juice, then season with salt and pepper to your liking.
  8. Sprinkle with coriander leaves just before serving.