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North African Roast Vegetable Couscous

2 Fresh Red Chillis(split and de-seeded)
1 Red Pepper (split and de-seeded)
8 oz.. Tomatoes (roughly chopped)
2 tbs. Tomato puree
1 tsp. Coriander
2 tsp Cumin
3 Cloves Garlic (peeled and roughly chopped)
2 tbs. Balsamic Vinegar
3 tbs. Olive Oil
Good pinch Salt.

For Roast Vegetables:
(Set the oven to 200 C, 425 F, Gas 7.)

2 Lbs Mixed Roots (Carrots, Parsnips, Turnips)
peeled and cut into 1" cubes and blanched together in boiling water for 5 mts.
2 Red Onions Coarsely Chopped
6 Peeled Cloves Garlic
3 tsp Cumin Seeds
3 tsp Fennel Seeds
2 tbs. Olive oil
Small bunch Coriander(roughly chopped)
Small Bunch Parsley(roughly chopped)
Grated Zest 1 Lemon
12 oz. Couscous
12 oz. Boiling Water.

First make the Harissa by putting all the ingredients into a food processor and whizz until they form a rough paste.

Put all the blanched chopped vegetables and the red onion and the garlic into a large bowl and mix with the Cumin seeds,the Fennel Seeds and the Olive Oil.
Tip these into a roasting tin and roast at the set temperature until they are soft in the centre and begining to blacken at the edges.
This will take 25 to 30 mts.
About 10 mts before they are ready put the Couscous into a bowl and cover with the boiling water. Cover with cling film, leave for 5 mts to swell and then fluff up with a fork.
Stir the chopped Coriander, chopped Parsley, and the lemon rind into the roast vegetables and then stir in the couscous.
Put these back in the oven to heat through.
Spoon out on to plates and serve the Harissa on the side.

March 25, 2010 08:18 AM | 0 Comments
  Martin Dwyer
Consultant Chef