| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Good, Living |
6 |
Servings |
INGREDIENTS
| 2 |
|
Onions, red if possible |
|
|
cut into wedges |
| 5 |
|
Carrots, quartered |
| 4 |
|
Parsnips, halved |
| 8 |
|
Potatoes, halved |
| 2 |
|
Bulbs fennel, halved |
| 1 |
|
Aubergine or 1 butter nut |
|
|
squash |
| 2 |
|
Leeks, cut into chunks |
|
|
diagonally |
| 2 |
|
Courgettes, cut into chunks |
|
|
diagonally |
| 4 |
|
Sprigs rosemary |
| 4 |
|
Sprigs thyme |
|
|
Olive oil |
|
|
Sea salt and pepper |
|
|
Alternatively use any |
|
|
available autumn |
|
|
vegetables |
| 1 |
|
500 gram pac cous cous |
| 2 |
|
Shallots finely chopped |
| 1 |
|
Hot vegetable stock |
| 125 |
g |
Ready-to-eat dried figs |
|
|
roughly chopped |
| 125 |
g |
Ready-to-eat dried apricots |
|
|
roughly |
|
|
chopped |
| 50 |
g |
Pine kernels – toasted |
|
|
A pinch of all spice |
|
|
Zest & juice of 1 orange |
| 2 |
|
Heaped tbsp chopped leaf |
|
|
parsley |
|
|
Seasoning |
INSTRUCTIONS
Heat the griddle pan, place a layer of vegetables on the pan and cook
on all sides until charred and softened. When the first batch is
cooked, remove and keep warm and continue to cook the vegetables. Toss
in olive oil and sprinkle with sea salt and pepper. Keep warm. 2 Put
the cous cous and shallots in a bowl. Pour over the boiling stock and
stand for 15 minutes until absorbed. 3 Mix in the rest of the
ingredients and season generously. Serve the griddled vegetables on a
bed of cous cous, garnished with chopped parsley. Converted by
MC_Buster. Recipe by: Good Living Converted by MM_Buster v2.0l.
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