Mediterranean Cous Cous

| 01/11/2012 | 0 Comments More


Serves 4:

  • 2x red peppers
  • 1x large aubergine
  • 2x courgettes
  • 1x large red onion
  • 3tbsp olive oil
  • sal and ground pepper
  • 1tbsp each of cumin and coriander seeds
  • 115g green beans (trimmed)
  • 1x 400g chickpeas
  • 4x cloves garlic (crushed)
  • juice and zest of lemon.
  • large bunch of coriander, roughly chopped.
  • chilli oil to serve (optional)

1. Pre-heat oven to 220degrees C

2. Prep, peppers, aubergine and courgettes by cutting them into wedges.  Place the veg into a large roasting tinn and toss with the olive oil and season.

3. Roast in the pre-heated oven for 25mins.  Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar.

4. Add the green beans, chickpeas, garlic and ground spices to the veg and cook for a further 12mins.

5. Meanwhile, place the cous cous in steamer and follow timing instructions for steaming cous cous in your steamer (some are different so timings may vary).  Remove from steamer and place in bowl, fluff up the cous cous with a fork, add lemon juice and zest, olive oil and half the coriander.  Toss and season.

6.  To serve, spread the cous cous out on a large serving dish, Pile the roasted veg on top and sprinkle over remaining coriander.  Finish with drizzle of chilli oil.



Category: mikes Healthy Cook Book

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