Roasted Vegetables and CousCous

January  5, 2010
0 Ratings
  • Serves 4
Author Notes

This is an adaptation from Delia Smith's Summer Cooking. The summer version has a layer of salad, and a salad dressing added to it. But in winter I ditch the salad part and add more root veggies and it is a delicious one dish meal. —emmagk

What You'll Need
  • 2 med zucchini diced into 1" chunks
  • 1 carrot diced into 1" chunks
  • 1 onion peeled and cut into 1" squares
  • 2 beetroot diced
  • 1 parsnip cut into 1" chunks
  • 1 pound tomatoes skinned, deseeded & chopped
  • 2 fat garlic cloves (crushed)
  • 10 ounces medium couscous
  • 18 ounces (fluid) vegetable stock
  • 3 ounces olive oil
  • 4 ounces firm goat cheese
  • salt and pepper
  1. Cut your vegetables as required above. It's up to you whether you peel the root ones or not. I don't.
  2. Preheat the oven to 475°F (240°C).
  3. Arrange everything in a roasting tin, sprinkle with the crushed garlic, and olive oil, toss it all around in the oil to get a good coating and season with salt and pepper.
  4. Place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are soft and toasted brown.
  5. Place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
  6. While the couscous is absorbing the stock cut the cheese into sugar cube-sized pieces.
  7. To serve, put a layer of couscous at the bottom of a glass bowl, then add a layer of veggies, then some of the cheese. Keep going in layers until you end with some veggies arranged on the top. The goat cheese will melt into the veggies and couscous.

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