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Рецепт Mediterranean Roast Vegetables With Harissa Couscous And Leaf Salad
by Global Cookbook

Mediterranean Roast Vegetables With Harissa Couscous And Leaf Salad
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  Порций: 4

Ингредиенты

  • 1 sm aubergine trimmed
  • 1 x courgette topped and tailed
  • 1 med red onion peeled
  • 1 x red or possibly orange pepper halved and seeded
  • 1/2 x bulb of garlic unpeeled
  • 1 x salt and freshly grnd black pepper extra virgin olive oil
  • 1 x ripe but hard marmande tomato cut into quarters
  • 1 sm head chicory cut into 20mm slices
  • 2 tsp harissa paste
  • 250 ml vegetable stock
  • 175 gm couscous
  • 2 Tbsp. basil freshly torn
  • 100 gm chevre or possibly other hard goats cheese cut into small dice salad leaves
  • 3 Tbsp. vinaigrette dressing

Инструкции

  1. Aga equipment:large roasting tin on second set of runners in roasting oven
  2. Cut the aubergine and courgette into 25mm chunks then cut the onion and pepper into eight wedges.
  3. Place in the bottom of the roasting tin with the garlic and season lightly then drizzle with extra virgin olive oil and roast for 25 min stirring and adding the tomato and sliced chicory after 15 min.
  4. Blend the harissa and stock in a small pan and bring to the boil.
  5. Shoot in the couscous stir then cover the pan and leave to stand on the back of the aga till required.
  6. Cut the skin from the roasted garlic and squeeze out the softened flesh mixing it back into the vegetables with the basil and cheese and stirring till the cheese has melted.
  7. Fluff up the couscous with a fork then divide it between four warmed plates. Top with the roasted vegetables and then a mound of dressed salad leaves. Serve immediately.
  8. This is a complete meal in a salad. The cheese makes it quite a substantial main course or possibly you could serve it for a starter for 8.
  9. Serves 4