Roasted Vegetable Couscous with Hummus
Aubergine, chickpeas and wheat couscous come together in this Lebanese side dish, fragrant with clove and roasted in the oven.
1 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- medium
- 1
Preheat the oven to 425°. Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 1 inch pieces.
- 2
Put into a roasting pan and add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly.
- 3
Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
- 4
Meanwhile, prepare the couscous. Boil the vegetable stock or water. Add the couscous to stock (or water), swirl around a bit, cover, remove from heat and stand for 5 - 10 minutes.
- 5
Add freshly ground black pepper and salt to taste. Fluff through so that the grains separate.
- 6
Do this a few times while waiting. When ready add the cous cous to the pan with the vegetables and mix well.
- 7
Return to the oven for 5 more minutes. To make hummus:. Put the garbanzos in a bowl with a clove of garlic, lemon juice and the 4 green olives.
- 8
Season with black pepper and combine till smooth with a blender. TO SERVE:. Divide between four plates.
- 9
Place Veggie mix over the hummus before serving warm or cold.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
