Serves 2-3.
Ingredients:
Roasted Vegetables
½ red onion
½ aubergine
½ fennel
1 courgette
200g green beans
½ red pepper
½ orange pepper
Olive oil
1 clove garlic chopped
½ teaspoon cumin
½ teaspoon allspice
sea salt and black pepper
Couscous
125g couscous
½ teaspoon sea salt
12g flaked almonds
25g chopped dates
Dressing
1 clove garlic chopped
½ lime
1 green chilli
½ teaspoon each of basil, coriander
1 teaspoon olive oil
15mL tomato puree
½ teaspoon raw honey
Method:
- Cut the vegetables and peppers into chunks and place into a baking tray.
- Add garlic, allspice, cumin, salt and pepper and 1-2 teaspoons of olive oil to the vegetables.
- Roast for 40 minutes until soft and golden.
- To make the couscous, bring to the boil 135mL salted water.
- Take off the heat and add the couscous, dates and almonds.
- Cover and leave for 3 minutes.
- Return to heat and stir in 1 teaspoon of olive oil.
- To make the dressing crush the garlic, zest and squeeze the lime and add chopped chillies, basil and coriander in a bowl.
- Add olive oil, tomato puree and honey and whisk together.
- Add vegetables with couscous and pour dressing over the top.
Index:
tbs : tablespoon
tsp : teaspoon
gms : grams
mls : milliliters
Please note: The more unusual ingredients in these recipes can usually be obtained from most Health Food Stores.
