ROASTED VEGETABLES WITH COUSCOUS
A great vegetarian meal that makes use of all those summer vegetables . From Delia Smith’s Summer Collection.
1 small eggplant
2 medium zucchinis
1lb cherry tomatoes
1 red bell pepper
1 yellow bell pepper
1 large onion
2 fat cloves garlic, crushed
2 tablespoons fresh basil
1/4 cup olive oil
For the Couscous:
2 cups couscous
21/4 cups boiling chicken stock
6 oz goat’s cheese, cut into 1/2 inch cubes
For the Harissa Dressing
1/2 cup good olive oil
1/2 teaspoon cayenne pepper
2 tablespoons ground cumin
3 tablespoons tomato paste
1/3 cup lime juice
For the salad:
3 ozs mesclun
- Preheat oven to 450°F.
- Cut the eggplant into 1 inch cubes. Sprinkle with salt, and place in a colander/sieve with a plate over and weight on top to press down. Leave for 1/2 hour or more to allow bitter juices to drain out. Rinse under tap and dry.
- Meanwhile, slice zucchini into 1″ sections, clean bell peppers, and cut into 1 inch squares. Peel and cut onion into 1 inch cubes.
- In a large bowl, toss the eggplant and the rest of the sliced vegetables, along with the tomatoes, torn basil leaves, garlic, olive oil, and season with salt and pepper.
- Place in a large baking pan and roast vegetables in the oven for 30-40 minutes until toasted brown at the edges. (Check at 30 minutes, as they can burn quickly after that.)
- Bring the stock to the boil, turn off the heat, and add the couscous, stir, and cover. After five minutes, all of the stock should be absorbed. Fluff and break up with a fork.
- Make up the harissa dressing by beating all the ingredients together until smooth.
- Spread the couscous over a large platter. Place the roasted vegetables over, dot with the goat’s cheese, put the mesclun on top, then drizzle with half the harissa.
- Hand the rest of the harissa sauce around separately.