Name: Moroccan Couscous And Roasted Veg
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Roasted Veg:; 1 Aubergine; 1 Courgette; 1 Red Onion; 4 Tbsp Olive Oil; Salt; Pepper; Couscous:; 150g Wholewheat Couscous; 2 Tsp Cumin; 2 Tsp Ground Coriander; 2 Tsp Turmeric; 2 Tsp Pepper; 1 Tsp Ground Cinnamon; 4 Tbsp Lemon Juice; 2 Tbsp Olive Oil; 5 Cloves Garlic crushed; 60g Raisins; 200ml Boiling Water (or however much you need based on your couscous); Extra:; 1 x tin Chickpeas; 1 x tin Lentils; Coriander leaf (fresh or dry); Mint (fresh or dry); Parsley (fresh or dry); Fresh Chillis (optional)

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Ingredients

(Servings: 6)

Scale

Roasted Veg

1 Aubergine

1 Courgette

1 Red Onion

4 Tbsp Olive Oil

Salt

Pepper

Couscous

150g Wholewheat Couscous

2 Tsp Cumin

2 Tsp Ground Coriander

2 Tsp Turmeric

2 Tsp Pepper

1 Tsp Ground Cinnamon

4 Tbsp Lemon Juice

2 Tbsp Olive Oil

5 Cloves Garlic crushed

60g Raisins

200ml Boiling Water (or however much you need based on your couscous)

Extra

1 x tin Chickpeas

1 x tin Lentils

Coriander leaf (fresh or dry)

Mint (fresh or dry)

Parsley (fresh or dry)

Fresh Chillis (optional)

Steps

Stick Oven on 190 c fan.
Put tins of chickpeas and lentils in saucepan and heat on lowest heat for about 10 mins till cooked (don't allow to boil). Afterwards drain and set aside to cool.

Chop veg into small pieces for roasting (eg 1 Aubergine, 1 Courgette, 1 Red Onion) and put on large roasting tray. Drizzle olive oil over and season generously with salt and pepper.
Put in Oven for 20-25 mins till cooked, turning halfway.

Peel and crush the garlic.
If adding chillis chop 1-2 finely .
Weigh about 60g raisins, and 150g couscous. Place in a bowl and set aside.

In a large mixing bowl add the cumin, ground coriander, turmeric, cinnamon, ground pepper, garlic, lemon juice, olive oil and then whisk in the boiling water.
(Also add chillis if having them).

Add the couscous and raisins, stir through, then add cling film and leave for 10 mins till cooked through

Fluff the couscous up when cooked through. Add the chickpea/lentil mix and the roasted veg.

Season with Mint, Parsley, and Coriander leaf

Portion into 6 tupperware containers, leave to cool, then place lids on and bung in fridge

Take to work and be the envy of your colleagues!

Nutrition Facts

Calories

250kcal

12%
Fat

14g

0%
Saturated Fat

2g

0%
Carbohydrates

35g

1%
Fiber

10g

0%
Sugar

5g

0%
Protein

10g

0%
Cholesterol

0mg

0%
Sodium

500mg

25%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. You can use whatever veg you have lying around.
I've made it with sweet potato, marrow, peppers, whatever you like.
2. I tend to take a little tub of chilli sauce with mine. The missus doesn't add any sauce. We sometimes add a couple of falafel to the dish, or you can add a bit of salmon etc

Getting Started

Moroccan Couscous And Roasted Veg