Thursday, 27 October 2011

Spicy Couscous with Roasted Vegetables

Spicy Couscous with Roasted Vegetables

2 small sweet red and orange peppers, diced
1 small courgette, diced
1 small onion, sliced
Olive oil, to taste
Salt and freshly ground black pepper
1 1/2 cups couscous
2 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon ground roasted cumin seeds
1/2 teaspoon paprika
1 tablespoon roughly chopped parsley
2 tablespoons roughly chopped cilantro
2 tablespoons olive oil
1/2 lemon, grated zest and juice

Preheat oven to 180C.

Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes.

Place couscous in a heat proof bowl and stir in all the spices. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed.
Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables.