Monday, October 05, 2009

Moroccan Roasted Vegetables on Couscous


I've been meaning to make more of an effort with Meat-free Mondays, but since we have our ballroom lesson on a Monday, it's usually somehow more convenient to settle for something like hotdogs. Yes, very gourmet-like of me, I know, but it's quick and TheHusband goes gaga over them. Apparently we all have our less-than-glamorous moments...




Nevertheless tonight called for something sans meat, but still tasty and filling. And let me tell you - these spicy veggies are awesome - just the right amount of heat with an exotic blend of spices that'll make you return for more. And if you don't trust me, ask TheHusband, the vegetarian sceptic, who asked for seconds. TheWoman = 1. TheHusband = sated. See, it's a win-win!

Moroccan Roasted Vegetables on Couscous

Adapted from Taste.com
Serves 4

500g pumpkin, peeled & cubed
1/2 medium head of cauliflower, broken up into florets
2 large carrots, thickly sliced
2 medium red onions, roughly chopped
1 tsp minced garlic
1 tbsp cumin seeds
1 tsp caraway seeds
1 tsp dried red chilli flakes
1 tbsp olive oil
1 1/2 tbsp honey

1 cup wholewheat couscous
1/4 vegetable stock cube, crumbled
1 cup water
1 tsp lemon juice
1 tsp olive oil
salt to taste

4 tbsp plain yogurt
1 tbsp honey
2 tsp dried mint

1. Arrange vegetables in a ovenproof dish. Sprinkle with garlic, spices, oil and honey, distributing evenly and place in the oven at 180C for 30 minutes.
2. Meanwhile, dissolve the stock cube in a cup of water. Add couscous and let rest for 6 - 7 minutes. Fluff with a fork, then stir through oil and lemon juice. Season to taste.
3. Serve roasted vegetables on a bed of couscous and top with a scoop of yogurt, drizzle of honey and a sprinkle of mint. 

Nutritional info (per serving): Calories 321.5, Total fat 6.4 g, Saturated fat 0.9 g, Polyunsaturated fat 0.6 g, Monounsaturated fat 3.7 g, Cholesterol 0.9 mg, Sodium 413.5 mg, Potassium 805.6 mg, Total carbohydrate 62.1 g, Dietary fiber 7.0 g, Sugars 16.2 g, Protein 9.6 g

Good source of: Vitamin A  212.3 %, Vitamin C 70.8 %, Manganese 19.3 %

4 comments:

nina on October 06, 2009 5:27 am said...

It is the funniest thing, I had a packet of couscous in my hand last night, but opted for brown rice instead. Luckily, now I can try your recipe tonight!!!

The Woman on October 06, 2009 7:08 am said...

Nina, I love how couscous is so quick to prepare - great for when you have those weeknight grumbles (or is that just me?)

ROLLERWRITER on October 07, 2009 4:49 pm said...

OMG I can not wait to try this. I have a happy row of small pumpkings just waiting for some action. I have been stocking up for winter since our local farmers market is about to close for the year. Add that to the fact that we have meatless days 365 days a year. Looks beautiful!

The Woman on October 08, 2009 8:47 am said...

Well, I hope this one is at the top of the 365! ;-)

Add something to the Pot:

Thank you for taking the time to read & comment. There's only one thing I love more than cooking (& eating) and that's feedback from you! Please note that there might be a slight delay before your comment appears.

Related Posts with Thumbnails
 

The Creative Pot © Marisa H 2006 - 2011 Adaption of Cookiez Template, designed by Ipietoon for Free Blogger Template