| 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. DISCLAIMER© Copyright
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