Minted Couscous With Roasted Vegetables Recipes

ROASTED VEG & COUSCOUS SALAD

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.

DICED LAMB WITH ROASTED VEGETABLES AND COUSCOUS

Steps:

• Combine rosemary, mint, chile pepper, garlic, the juice from 2 of the limes, 2 tablespoons of the olive oil, and salt and pepper to taste. Add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the eggplant, red and yellow peppers, and onions with 3 tablespoons olive oil; toss to coat. Place vegetables on a large baking sheet in a single layer and roast until tender, about 20 minutes.
• Heat 1 tablespoon olive oil in skillet over medium heat. Remove lamb from marinade (discard marinade); cook and stir until no longer pink, about 10 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Add couscous; stir briefly to coat well. Add water; cook and stir until just boiling. Cover; set aside until all the water is absorbed, about 10 minutes. Fluff couscous with a fork, and stir in the juice of 1 lime.
• Serve lamb and vegetables over couscous.

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS

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.

COUSCOUS WITH ROASTED VEGETABLES AND FRESH MINT

Steps:

• Add the roast vegetables to the couscous together with the rest of the olive oil, the lemon rind and juice, and the parsley, mint and coriander. Season to taste. Another delicious addition to the couscous is a handful of chopped preserved lemons. Recipe, Recipes For Every Day by Jane Cumberbatch (Pavilion).
• Place all the vegetables and the garlic in a roasting tray. Mix with two tablespoons of the olive oil, season and place in an oven preheated to 190°C/375°F/gas mark 5, for 45 minutes. Place the dried couscous in a bowl, cover with enough boiling water to submerge the grains, and leave for a few minutes before fluffing up with a fork.

ROASTED VEGETABLE COUSCOUS WITH MASCARPONE

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.
• Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.
• Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil.

MINTED COUSCOUS WITH ROASTED VEGETABLES

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.

MINTED COUSCOUS WITH ROASTED VEGETABLES

Steps:

• 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 220 C / 425 F / gas mark 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.
• Put the couscous into a large bowl and pour 600ml boiling water over it. Stir for a couple of minutes and leave it 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.

ROASTED VEGETABLE COUSCOUS RECIPE

Steps:

• Preheat the oven to 180°C/350°F/Gas Mark 4.
• Put the peppers, courgettes and onion into a roasting tin and add the vegetable oil, tossing to coat. Roast in the oven for 25-30 minutes, turning over after 15 minutes.
• Meanwhile, put the couscous into a heatproof bowl and add the hot stock, stirring to mix. Cover and leave for 10-15 minutes to soak and swell, then stir with a fork to fluff up the grains.
• Remove the vegetables from the oven and add the cherry tomatoes and couscous, stirring them through. Season with some pepper. Return to the oven for a further 5 minutes to heat through, then serve.

ROASTED VEGETABLES WITH MINT

Steps:

• Preheat the oven to 200ºC. Clean the carrots, leaving some green leaves on them, if you wish. Halve the carrots lengthwise. Peel the onions and cut them in half. Clean the peppers and cut into large pieces. Mix the carrots, onion and red peppers with the oil and salt and pepper to taste. Spread the vegetables over a greased baking tray. If you wish, place a sprig of rosemary between the vegetables. Place the vegetables in the middle of the oven for around 30 minutes and roast until al dente. Turn them over from time to time. Pour the vegetables onto a dish and sprinkle with the mint. Serve with beef, couscous or rice.

BRAVA ROASTED VEGETABLES AND COUSCOUS

Steps:

• In small saucepan, bring 1 cup water and ½ teaspoon salt to a boil, then remove from heat.
• Immediately add **couscous** and stir to combine. Cover with tight-fitting lid and let stand at room temperature for 5 minutes to finish cooking.
• In medium bowl, stir together **smoked paprika**, ½ teaspoon salt and 1 teaspoon cooking oil.
• Cut **cauliflower** into bite-size pieces.
• Add cauliflower to bowl with paprika oil and toss to coat.
• Evenly spread cauliflower in **Zone 1** of **Brava metal tray**.
• In same bowl, toss together **butternut squash**, **cumin**, 1 teaspoon cooking oil and a pinch of salt.
• Evenly spread squash in **Zone 3** of **metal tray**.
• Cut 4 thin **lemon** slices (about ½ lemon) and place on top of squash. Save remaining lemon half for salsa verde.
• Select "Roasted Vegetables and Couscous" on your Brava touchscreen and follow instructions.
• While food cooks, prepare salsa verde.
• Mince **garlic**.
• Coarsely chop **almonds**.
• Remove **parsley** and **mint** leaves from stems; finely chop leaves together.
• In small bowl, stir together juice from remaining lemon half, garlic, almonds, parsley, mint, **currants**, ¼ cup extra-virgin olive oil and a few pinches of salt.
• When your food is done, fluff couscous with fork.
• Divide couscous between individual plates, then spoon cauliflower and squash on top.
• Spoon salsa verde over vegetables and couscous.
• If desired, drizzle with extra-virgin olive oil, add a few grindings of pepper and top with roasted lemon slices.

MOROCCAN COUSCOUS WITH ROASTED VEGETABLES RECIPE

Steps:

• Preheat oven to 475 degrees F. Spray an 18x13-inch rimmed baking sheet with non-stick cooking spray.
• Place bell pepper, carrots, onions, and zucchini on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and toss to evenly coat.
• Roast in preheated oven for about 15 minutes until tender, tossing once halfway through roasting.
• Then if desired move the oven rack closer to the broiler and broil for about 1 to 2 minutes to add a light char.
• While vegetables are roasting, in a small mixing bowl whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and season with ¼ teaspoon salt, set aside.
• Bring chicken broth, ½ teaspoon salt, and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous, and stir. Cover bowl with plastic wrap and let rest for 5 minutes.
• Add roasted vegetables, chickpeas, almonds, cilantro, mint, and lemon mixture to couscous and toss to evenly coat. Season with a little more salt to taste as desired. Serve warm.