Why I thought it was a good idea to roast vegetables on the hottest day of the year, in my tiny 2 bedroom flat is beyond me but I’ve never claimed to be the smartest tool in the box… Hang on that doesn’t sound right. Why would a tool need to be smart? Hang on, let’s check Google…
Right so it’s the ‘sharpest’ tool in the box. Think I’ve literally just proved my point.
Anyway, my mum used to make a Delia Smith recipe similar to this one, she even managed to dig the book out for me to look at but the recipe was so long I got bored and walked off. I mean it’s hardly rocket science is it? Make some couscous, roast some veg, top with cheese, BOOM! Come on Delia sort it out, I don’t have 9 hours to make my dinner. Actually I should be nice to Delia, she launched Sainsbury’s Magazine back in 1993 who currently employ me so I should stop talking now. Love you Delia, you da best!
Roasted Vegetable Couscous with Goats Cheese & Harissa Dressing
Serves 4 / Prep time 25 mins / Total time 1 hour 10 mins
270ml vegetable stock
Half a red onion, peeled and roughly sliced
1 medium Aubergine, cut into chunks
5 Baby leeks (or 1 regular roughly chopped)
Handful cherry tomatoes (roughly 10)
200g Butternut squash, peeled, seeds removed and cut into chunks (I buy mine ready peeled and chopped)
1 Red pepper, sliced
3 fat garlic cloves, peeled and smashed
150g Firm goats cheese
Handful for basil, chopped (optional)
Juice of a lemon
1 Tbs extra virgin olive oil
2 tsp honey
2 tsp harrissa paste
Salt and pepper
1. Preheat your oven to 220°C/200°C fan.
2. Measure out your couscous and pour into a large bowl. Pour over the 270ml of vegetable stock making sure all the couscous is moist. (It won’t look like much but trust me, it’s enough). If some couscous still looks fry then give it a stir to coat it and pat it down. Cover the bowl well with cling film and put to one side.
3. Roughly chop the aubergine, red onion, red pepper and butternut squash and put into a large roasting tray. Scatter with a handful of cherry tomatoes, whole baby leeks and the peeled and bashed garlic cloves. Spray well with spray oil, give it a good mix and then spray well again. Season with salt and pepper and pop in the oven for 30 minutes.
4. While your veg is roasting make your dressing by combining the juice of a lemon, 2 tsp of harrissa paste, 2 tsp honey, 1 tbs of extra virgin olive oil and season with salt and pepper.
5. By now your couscous should be nice and soft. Uncover the bowl and using a fork, scrape across the top to start loosening the couscous. Keep the pressure light and keep scraping until you get to the bottom of the bowl and your couscous looks light and fluffy. (Don’t worry if you still have a few lumps). Put to one side.
6. After half an hour, take out your roasted veg, give it a bit of a shake and a turn and pop back in for another 10 minutes. Meanwhile, roughly chop a handful of basil leaves and cut your goats cheese into chunks and put both to one side.
7. Once your veg is roasted, remove from the oven but leave the oven on. Carefully scoop out the veg and pop it onto a plate. Then in the same baking tray, spread out the couscous and top evenly with the roasted veg. Scatter with goats cheese and put back in the oven for a further 10 minutes.
8. Finally remove from the oven and spoon onto plates. Top with the chopped fresh basil and good drizzle of the Harissa dressing.
If you’ve had a go at making my couscous or any of my recipes, I’d love to hear about it @corrieheale email@example.com