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Roast Vegetable Cous Cous

2 Courgettes
1 Aubergine
1 lb. Tomatoes
1 red Pepper
1 Onion
2 cloves Garlic
2 tbs Sunflower oil
12 oz. Cous Cous

4 Tbs. Olive Oil
1 tsp Chilli Powder
2 tsp. Ground Cumin
2 tbs. Tomato Puree
1 Tbs Lemon Juice

Cut the Courgettes, Tomato and the Aubergine into rough chunks.
Cut the Pepper into similar sized pieces, peel and do the same with the onion.
Chop the garlic finely and mix toss into the vegetables with the oil.
Lay these in a roasting tin and cook in a hot oven (Gas 7, 220 C, 425F) for 35 to 40 mts until soft and crispening at the edges.
Mix the olive oil with the chilli powder and the cumin and whip in the tomato puree and the lemon juice to make a dressing.
Bring 12 oz. water to the boil and pour it on the cous cous in a large bowl.
Leave this for 5 mts, forking it from time to time to fluff it up.
Stir in the hot roast vegetables and dress with the spicey dressing.
This is served warm.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef