Roasted Vegetable Couscous

Jump to Comments

 

 

I have never made “real” couscous. The one where the grains have to steamed for a long time, usually over the simmering tagine of something savoury.

I use the instant. It takes a few minutes. I have read that there is no comparison to the from-scratch couscous, and I believe it. However, practicality is having it’s way most dinner times at our place and the instant reigns supreme

You know how sometimes rice or pasta just seem to be the “wrong” thing to serve with a meal? but you still want something starchy that helps soak up the sauce? couscous is the answer. We don’t eat it all that often, but I always enjoy it when I do.

Making it, well the instant one anyway, is easy. Equal quanities of couscous and boiling water go into a bowl, get covered with a lid or foil and soak for a couple of minutes. Then just fluff it up with a fork and toss in your desired flavourings.

Easiest of all is lemon juice, chopped flat-leaf parsley and finely chopped garlic. Kind of like a couscous tabbouli

 You can add a slurp of olive oil, or a pat of butter if you like. I didn’t need to this time as my roasted vegetables had  oil on them.

I roasted up grape tomtoes, pumpkin, whole garlic cloves, carrot and red capsicum in olive oil, salt, pepper. Pretty much like I do  HERE.

When they were cooked I tossed them through the soaked couscous, along with a half cup of peas I had microwaved.

Messy photos I know, but this lamb stew was delicious:) Very plain and ordinary, just a simple hot-pot kind of stew. A bit like THIS ONE. but without the potato.

Lovely comfort food – the left-overs were much sought after

7 Comments

Filed under main courses

Tags: couscous, garlic, lamb stew, parsley, pumpkin, roasted vegetables, tagine