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Vegan Recipes – Minted Couscous with Roasted Vegetables( Grains – Couscous )

26th January, 2010 - Posted by admin - No Comments

Daily Random Recipe

INGREDIENTS:
Roasted Vegetables

1 large aubergine, cut into chunky batons
450 grams / 1 pounds courgettes, cut into chunky batons
1 large red onion, cut into 8 wedges
12 cloves garlic, in their skins
10 basil leaves, torn roughly
1 sprig freshly chopped rosemary
4-6 tablespoon olive oil
1 each red and yellow bell pepper, grilled, skinned, quartered and deseeded
4 field or portabella mushrooms, sliced
15-20 black olives, pitted

Minted Couscous

225 grams / 8 ounces couscous
600 milliliters / 1 pint water, boiled
150 milliliters / 1/4 pint olive oil
Zest and juice of 2 lemons
1 yellow pepper, seeded and chopped finely
4 spring onions, chopped finely
4-6 tablespoon freshly chopped mint
Salt and pepper to taste

METHOD:
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 on to 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 Cous Cous

Put the couscous into a large bowl and pour the 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.

NOTES:
Source: Linda McCartney's Vegetarian Cooking around the World
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