| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 7g | 1g | 53g |
| sugars | fibre | protein | salt |
| 7g | 5g | 10g | 0.5g |
Why I Love British Spicy Roasted Vegetable Couscous
There’s just something singularly satisfying and wholesomely heartwarming about this British dish, the Spicy Roasted Vegetable Couscous. Somehow it’s reminiscent of those old Sunday family suppers on the farm, yet it introduces a twist of modernity and international flair that challenges your taste buds in the most delightful way possible. As an ardent proponent of Midwestern comfort and freshness, this dish encapsulates that similar vibe – harmoniously blending the rustic heartiness of the Nebraskan farmer with a distinct worldly culinary essence.
Taste the World in Every Bite
This recipe doesn’t merely satisfy your physical hunger, but also indulges your appetite for diverse flavors. It combines a potpourri of global ingredients, just as if one were to take a stroll through an international farmers market. The dish is reminiscent of similar creative vegetable-forward dishes, such as the classic Ratatouille. With a generous helping of nourishing vegetables and a profoundly flavorful blend of spices, this it’s undeniably sensational. Might I even dare to say, it’s somewhat akin to the vegetarian dishes presented by celebrated chef Yotam Ottolenghi in his cookbook, “Plenty“.
Pairing Suggestions
The Spicy Roasted Vegetable Couscous is an extremely versatile dish, pairing splendidly with a variety of mains. Whether served with a herb-crusted roast lamb, grilled chicken thighs, or simply as the star of a meatless Monday meal, it promises a burst of flavor to complement the primary fare. Not to mention, it fits wonderfully into a vegan or vegetarian lifestyle.
Now, am I claiming this dish is a miraculous fusion of global influence and traditional Midwestern comfort? Well yes, yes I am. After all, what is cooking if not a joyous celebration of the harmonious blend of the new and familiar? As I hope a taste of this vibrant, flavorful Couscous dish will agreeably affirm.
What You’ll Need
- 2 cups couscous
- 4 cups vegetable broth
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 1 carrot, chopped
- 2 cloves of garlic, minced
- 1 cup cherry tomatoes, halved
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- 1/4 cup fresh coriander (cilantro), chopped
- 1/4 cup fresh mint, chopped
- Juice of one lemon
Method
Step One
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, combine the chopped red and yellow bell peppers, zucchini, red onion, carrot, minced garlic, and cherry tomatoes. Drizzle the vegetables with 2 tablespoons of olive oil, then season with the ground cumin, ground coriander, and chili flakes. Add salt and pepper to taste.
Step Two
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20 to 25 minutes, or until the vegetables are tender and slightly caramelized. Rotate the pan once during cooking to ensure the vegetables cook evenly.
Step Three
While the vegetables are roasting, prepare the couscous. In a large saucepan, bring the vegetable broth to a boil. Stir in the couscous, then cover the pan and remove from heat. Let the couscous sit for about 5 minutes, or until all the broth is absorbed. Drizzle the cooked couscous with the remaining 2 tablespoons of olive oil, and fluff it with a fork to separate the grains.
Step Four
Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Then, combine the roasted vegetables with the cooked couscous in a large bowl. Add the chopped fresh coriander (cilantro) and mint, and drizzle the entire mixture with the juice of one lemon. Toss everything together until well combined.
Step Five
Check the seasoning and adjust with extra salt, pepper or lemon juice if necessary. Serve your Spicy Roasted Vegetable Couscous either warm or at room temperature, garnished with additional fresh coriander and mint if desired. Enjoy!
