Roast Veggies and Couscous
In case you're wondering, couscous (koos-koos) is crushed semolina, a product of wheat. It's usually sold in its dried form and becomes fluffy when steamed. Makes a great replacement for rice! This is also a great dish for leftover veggies.
1. Chop up a whole host of veggies into huge chunks. . Huge chunks because veggies shrink when cooked and you want to be able to SEE what you eat. Veggies can range from potatoes, carrots, zucchini, sweet potato, capsicum, turnip, onions, pumpkin (skinned)....use your imagination!!
2. Toss into a baking tray and drizzle generously with olive oil. Make sure that all the veggies are coated.
3. Bake in an oven at medium-high heat until veggies are roasted to your liking. This would usually take about 45 minutes to an hour mainly because potatoes take a long time to cook.
4. Before the roasting is done, prepare the couscous. It's usually in a 1-1 ratio (ie one cup liquid to one cup couscous). You can use either water or broth for more flavour. Bring the water/broth to a boil and add to the couscous and cover. At this point, you can add butter/salt for flavour. For first timers, I suggest you try it without adding any seasoning first, just to gauge how much seasoning you would need. It's cooked in 5 minutes!! Leave covered to keep warm.
5. When the veggies are done, add seasoning to taste.
6. Fluff couscous with a fork and serve the veggies on the side!
As an extra, cut the tops off a whole clove of garlic and roast it along with the veggies. When soft and roasted, squeeze the garlic out of their skins and mix with the couscous for an extra flavour boost!
*Tip: when using potatoes, parboil the potatoes and drain well before mixing with the rest of the veggies for roasting. This will cut down roasting time.
1. Chop up a whole host of veggies into huge chunks. . Huge chunks because veggies shrink when cooked and you want to be able to SEE what you eat. Veggies can range from potatoes, carrots, zucchini, sweet potato, capsicum, turnip, onions, pumpkin (skinned)....use your imagination!!
2. Toss into a baking tray and drizzle generously with olive oil. Make sure that all the veggies are coated.
3. Bake in an oven at medium-high heat until veggies are roasted to your liking. This would usually take about 45 minutes to an hour mainly because potatoes take a long time to cook.
4. Before the roasting is done, prepare the couscous. It's usually in a 1-1 ratio (ie one cup liquid to one cup couscous). You can use either water or broth for more flavour. Bring the water/broth to a boil and add to the couscous and cover. At this point, you can add butter/salt for flavour. For first timers, I suggest you try it without adding any seasoning first, just to gauge how much seasoning you would need. It's cooked in 5 minutes!! Leave covered to keep warm.
5. When the veggies are done, add seasoning to taste.
6. Fluff couscous with a fork and serve the veggies on the side!
As an extra, cut the tops off a whole clove of garlic and roast it along with the veggies. When soft and roasted, squeeze the garlic out of their skins and mix with the couscous for an extra flavour boost!
*Tip: when using potatoes, parboil the potatoes and drain well before mixing with the rest of the veggies for roasting. This will cut down roasting time.
posted by Anonymous at 6:39 AM
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