September 30, 2011

Moroccan Roasted Vegetables with Wholemeal Couscous

Just as the leaves are starting to change colour, the Indian summer has finally arrived! We thought it wouldn’t. Our summer had very unpredictable weather: it would be sunny and we would decide to go to the beach, but by the time we got there, it would be cloudy and cold. I always love this time of year. Early autumn. I’m trying not to project myself too much in the coming months, but simply to enjoy the present moment, look around me and see how beautiful it is. It is time for swims in the sea, surfing autumn swells, long walks in the woods or simply sitting in the sunshine in our garden. I’m loving it! Note to myself: take holidays at that time of year in the future!

Lately, I’ve roasted vegetables a lot: peppers, courgettes, aubergines, sweet potatoes, carrots... I like to let them cook slowly in the oven as it gives them an incredible flavour. This recipe is inspired from a meal I had at a country pub recently.

Moroccan Roasted Vegetables with Wholemeal Couscous – serves 4

  • • A bunch of carrots (about 500g), peeled if needed and cut diagonally
  • • 3 sweet potatoes, peeled and cut into cubes
  • • 4 tomatoes, cut in half
  • • 1tbsp chilli powder
  • • 1tbsp ground cumin + 1tsp
  • • Salt, pepper
  • • 200g wholemeal couscous
  • • 2tbsp raisins
  • • 4tbsp olive oil + 1tbsp
  • • Onion chutney, to serve

  • 1. Preheat the oven to 190°C.
  • 2. In a large bowl, mix all the vegetables with the chilli powder, ground cumin (1tbsp), salt, pepper and the olive oil.
  • 3. Spread on a roasting tin and put in the oven for 45min, mixing the vegetables every so often.
  • 4. Put the couscous in a bowl with the raisins. Cover with boiling water. Cover and leave to stand for 5min. Add 1tbsp olive oil and 1tsp ground cumin and mix well with a fork.
  • 5. Dish the vegetables and couscous in a plate and serve with onion chutney.

    Légumes Rôtis à la Marocaine avec du Couscous Complet – pour 4 personnes

  • • Environ 500g de carottes, pelées et coupées en diagonale
  • • 3 patates douces, pelées et coupées en cubes
  • • 4 tomates, coupées en 2
  • • 1cs de piment en poudre
  • • 1cs de cumin en poudre + 1cc
  • • Sel et poivre
  • • 200g de couscous complet
  • • 2cs de raisins secs
  • • 4cs d’huile d’olive + 1cs
  • • Chutney ou confiture d’oignon à servir en accompagnement

  • 1. Préchauffer le four à 190°C.
  • 2. Dans un saladier, mélanger les légumes avec le piment et le cumin en poudre (1cs), du sel, du poivre et l’huile d’olive (4cs).
  • 3. Répartir dans un plat à rôtir et mettre au four pour 45min, et mélanger les légumes de temps en temps.
  • 4. Mettre le couscous dans un bol. Couvrir d’eau bouillante. Couvrir et laisser gonfler pendant 5min. Ajouter 1cs d’huile d’olive et 1cc de cumin en poudre et égrener avec une fourchette.
  • 5. Répartir les légumes et le couscous dans des assiettes de service et accompagner de confiture d’oignon.
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