Couscous is the fluffy grain of the Mahgreb – the countries of North Africa. Traditionally, it is steamed above a spicy bubbling stew, and red hot harissa paste is stirred into the vegetable mixture just before serving the couscous.
Ingredients
- 1 carrot sliced
- 1 sweet red pepper sliced
- ½ butternut squash de-seed and chopped into small pieces
- 1 small sweet potato
- courgette sliced
- 1 sprig rosemary
- 1 bay leaf
- 150g couscous
- 50g cashews or pine kernels (or a mix of the two!)
- 300ml low-salt vegetable stock
Method
- Place the couscous and stock into a large bowl. Allow to stand for 15 mins, stirring occasionally.
- Peel and chop the sweet potato into small pieces. Peel, de-seedand chop the squash into small pieces. Slice the courgette, carrot and red pepper.
- Place all the vegetables into on oven proof dish with a little olive oil, herbs and roast in a preheated oven at 200ºC/gas mark 6 for 15 minutes.
- When the vegetables are cooked stir them into the couscous and add cashews (or pine kernels).
- Serve with a green salad.
