Spicy Roasted Vegetable Couscous

This one by popular request! This spicy roasted vegetable couscous is simple but with all the extra toppings, looks and tastes pretty impressive. It´s one of my current favourite dishes to serve when there are vegetarians around because the flavours and ingredients make it totally satisfying for veggies and non veggies alike. It´s also highly adaptable so you can make your own version according to the vegetables you have.

Serve this on a big round shallow platter so that you can pile everything on top: first the couscous, then the vegetables and chickpeas, the toasted nuts, the crumbled feta, the fresh herbs and finally a good drizzle of spicy harissa. Its easy to make this a feast for the eyes .

Now if that list of ingredients makes it sound like a lot of work, I can assure you it isn’t. If you make the harissa and toast the nuts in advance, the only work is cutting and roasting the vegetables. The rest is a matter of assembly.

A word about harissa: I think the flavour of the harissa is important. It brings the dish together. If you don’t make your own then just make sure the one you buy tastes good.

Spicy roasted vegetable couscous

Ingredients

Serves 4-6

• A selection of vegetables for roasting e.g aubergines, courgettes, red peppers, red onions, fennel, cauliflower, cherry tomatoes, squash
• 4/ 5 whole cloves of garlic, bashed not peeled
• Olive oil
• Preserved lemons or lemon zest
• Chilli flakes
• Salt and black pepper
• 1/2 jar /can cooked chickpeas
• 2 cups couscous (allow 1/2 cup per person)
• 2 cups water
• Half block feta – crumbled (approx 100g)
• Handful of toasted nuts – almonds or pistachios toasted lightly in a little olive oil
• Fresh herbs e.g mint, parsley, coriander leaves chopped – or a mixture of all
• Black garlic – approx 4 cloves chopped (optional)

For the harissa

• 10-12 dried red chili peppers
• 2-3 cloves garlic
• 1/2 teaspoon salt
• 3-4 tablespoons olive oil or as desired
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds (I’ve made it without)
• 1/2 teaspoon cumin

Big spoonful of tomato puree (this not in any official recipe but I think it improves taste and texture)

To make this, soak the dried chilies in hot water for 30 minutes. Drain and remove the stems. Also remove seeds if you don’t want it too hot .

For an even better flavour, lightly roast the spices in a small pan. Don’t let them burn

Combine and the chilli peppers, tomato paste, garlic, salt, spices, olive oil in a blender and grind to a paste. Taste and adjust seasoning as required. The colour of the harissa will change from orangey brown to red after it settles.

Method

Heat the oven to 200 C/400F Chop up all the vegetables into 5cm cubes and mix them together in a large bowl with the bashed garlic cloves, olive oil, salt, black pepper, chilli and preserved lemons (or lemon zest), Make sure it’s really well seasoned. Spread the vegetables in a single layer on a baking sheet. Don’t overcrowd the pan or the vegetables might steam before they roast. Use two trays if necessary. Roast for about 40 mins, adding the chickpeas about 30 minutes in. Cook till the vegetables are soft and slightly charred, turning over at least once while cooking. They should taste great.

Once the vegetable are ready, make the couscous. Boil some water then place the couscous into a bowl with equal amount of couscous to water ( i.e 1/2 cup of each per person. Add a pinch of salt, a drop or two of olive oil , mix quickly then cover tightly and allow to sit for 5 minutes. When the liquid has been absorbed, fluff up the couscous with a fork and tip into the serving platter.

Start to assemble your dish: vegetables and chickpeas, followed by the crumbled feta, black garlic if using, the toasted nuts, then garnish with fresh chopped herbs. To finish, drizzle over some harissa, serving the rest in a small bowl for the chilli lovers to add as they wish.