| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Good, Living |
6 |
servings |
INGREDIENTS
| 2 |
|
Onions; red if possible, |
|
|
; cut into wedges |
| 5 |
|
Carrots; quartered |
| 4 |
|
Parsnips; halved |
| 8 |
sm |
Potatoes; halved |
| 2 |
|
Bulbs fennel; halved |
| 1 |
|
Aubergine or 1 butter nut squash |
| 2 |
lg |
Leeks; cut into chunks |
|
|
; diagonally |
| 2 |
lg |
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 |
l |
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
FOR THE COUS COUS
1 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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