MOROCCAN COUSCOUS WITH ROASTED VEGETABLES.
Steps:
- Preheat the oven to 392F / 200C.Add the butternut squash, red onions and pepper to a large baking tray. Season with salt and pepper and drizzle over 1 and a half tablespoons of olive oil.Toss the vegetables then bake in the oven for 20 minutes.
- After 20 minutes remove the tray from the oven then add the zucchini/courgette. Toss all the vegetables together then return the tray to the oven and bake for a further 20 minutes. The vegetables should be soft and slightly charred on the edges.
- While the veggies are roasting, make the couscous.
- Add the couscous to a large bowl, pour in the vegetable stock, stir, then cover the bowl with cling film or something similar. Leave for 10 minutes
- While the couscous is doing its magic and the veggies are roasting, make the dressing.Add all the spices, lemon zest and lemon juice to a bowl, whisk in the 1/4 cup of extra virgin olive oil. Set aside until you are ready to use it.
- When the couscous is ready, use a fork and scrape the couscous to loosen it up. It should be nice and fluffy.
- Now add the chickpeas and the dressing to the couscous, stir well.
- Add the veggies and the chopped apricots and stir again.
- Finally, add the herbs and mix well. Season with salt and pepper to taste.
- Serve with blanched almond slivers and pomegranate arils/seeds.
Nutrition Facts : Calories 469 kcal, Carbohydrate 68.6 g, Protein 14.6 g, Fat 16.4 g, SaturatedFat 2.2 g, Sodium 384 mg, Fiber 12.1 g, Sugar 10.2 g, ServingSize 1 serving
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- Soak the dried chickpeas in a large bowl of water overnight. (Or, use a quick soak method: boil the dried chickpeas for 4 or 5 minutes, then turn off the heat and leave them to soak for an hour.)
- Brown the meat or chicken with the oil, onion, tomatoes and spices in the base of a couscoussier over medium-high heat. Continue cooking, uncovered and stirring frequently, for about 10 to 15 minutes, until a very thick and rich sauce begins to form.
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- Turn the couscous back into your gsaa or bowl. Allow it to cool briefly, then work in 1 cup of water, using the same tossing and turning as you did before. (You may need to use a wooden spoon if the couscous is too hot, but move to using your hands when it has cooled enough.)
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