Minted Couscous with Roasted Vegetables
By Meat Free Monday
Published on 24 April 2022
Couscous, traditional Berber food, is one of North Africa's great dishes. Here, mixed with lemon juice and mint and served with roasted vegetables, it makes a memorable meal.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 1 large of aubergine, cut into chunky batons
- 450 g of courgettes, cut into chunky batons
- 4 tablespoons of olive oil, plus 150ml / 0.25 pint for the couscous
- 15 black olives, pitted
- 2 lemons, zest and juice
- 12 cloves of garlic, in their skins
- 10 basil leaves, torn roughly
- 1 sprig of freshly chopped rosemary
- 3 peppers, 1 finely chopped for the couscous, the remaining 2 grilled, skinned, quartered and de-seeded
- 4 tablespoons of freshly chopped mint, for the couscous
- 225 g of couscous
- 1 large of red onion, cut into 8 wedges
- 4 field mushrooms, sliced
Method
Step 1
Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary.Step 2
Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3-4 hours.Step 3
Pre-heat the oven to 220 C / 425 F / gas mark 7. Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.Step 4
Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.Step 5
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.Step 6
Put the couscous into a large bowl and pour 600ml 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.Step 7
Add the olive oil, lemon juice and zest, and mix them in thoroughly.Step 8
Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.