Mediterranean Vegetable Couscous With Tahini Cream

It is the experience of having been forgiven (by Christ) which releases the generous impulses to forgive others (Matt. 18:23-35), just as it is the refusal to forgive which betrays the reality that forgiveness has not been received, that the individual has not even recognized the need for forgiveness (Matt. 6:14-15). A community has hope of holding together and growing together only when the need for forgiveness is recognized on each side where fault has been committed and only when forgiveness is both offered and received.

James Dunn

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Food networ, Food3	4	Servings

INGREDIENTS

1		Red pepper, seeded
1		Yellow pepper, seeded
1		Aubergine
2		Courgettes
1		Red onion
3	T	Olive oil
		Salt and black pepper
250	g	Cherry tomatoes
250	g	Couscous
2	T	Olive oil
1/2		Lemon, juice of
3	T	Tahini paste
1		Orange, juice of
85	g	Greek-style yoghurt
1	t	Ground cumin
		Paprika for dusting
2	T	Fresh flat-leaf parsley
		roughly chopped

INSTRUCTIONS

Preheat the oven to 220/425/gas 7.  Prepare the peppers, aubergine and
courgettes by cutting into chunks  of about 4cm. Cut the onion into
wedges. Place the prepared  vegetables in a roasting tin and toss with
the olive oil. Season well.  Roast in the preheated oven for 20
minutes, then add the cherry  tomatoes and roast for a further 20
minutes until cooked and lightly  charred.  For the tahini cream, in a
bowl combine the tahini paste with the  orange juice. Add the yoghurt
and cumin and season to taste. Set to  one side.  Cook the couscous as
directed on the packet. When cooked toss the warm  couscous in the
olive oil and lemon juice, and season well.  To serve, spread the
couscous out on a large serving dish. Pile the  roasted vegetables on
top. Serve the tahini cream on the side in a  separate serving bowl,
and sprinkle the surface with a little paprika  and the freshly chopped
parsley. This dish is delicious warm or cold.  DISCLAIMERÂ© Copyright
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