| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Food networ, Food3 |
4 |
servings |
INGREDIENTS
| 1 |
|
Red pepper; seeded |
| 1 |
|
Yellow pepper; seeded |
| 1 |
lg |
Aubergine |
| 2 |
md |
Courgettes |
| 1 |
lg |
Red onion |
| 3 |
tb |
Olive oil |
|
|
Salt and black pepper |
| 250 |
g |
Cherry tomatoes |
| 250 |
g |
Couscous |
| 2 |
tb |
Olive oil |
| 1/2 |
|
Lemon; juice of |
| 3 |
tb |
Tahini paste |
| 1 |
sm |
Orange; juice of |
| 85 |
g |
Greek-style yoghurt |
| 1 |
ts |
Ground cumin |
|
|
Paprika for dusting |
| 2 |
tb |
Fresh flat-leaf parsley; roughly chopped |
INSTRUCTIONS
COUSCOUS
TAHINI CREAM
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.
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