Monday, June 18, 2012

Moroccan roasted veg & couscous

This looks so good, from my favourite food website . Would be great at a barbecue or as part of a summer dinner party. Guess you would vary the veg to your own taste and availability.
Moroccan roasted veg with tahini dressing
  • 2 courgettes , cut into chunks
  • 3 red peppers , deseeded and cut into chunks
  • 1 large aubergine , cut into chunks
  • 8 spring onions , cut into 2cm lengths
  • 2 tbsp olive oil
  • 2 tbsp harissa
  • 2 tbsp tahini paste
  • juice 1 lemon
  • 4 tbsp Greek yogurt
  • small bunch mint , roughly chopped
  • couscous and pitta bread , to serve
    1. Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
    2. Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
    3. Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.

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