Empty My Fridge
Couscous & Roasted Vegetables
Ingredients
- Olive oil3 tbsp
- Carrot2
- Sweet potato · cubed300 g
- Pumpkin · cubed400 g
- Cumin · ground1 tsp
- Coriander seed · ground¾ tsp
- Salt½ tsp
- Black pepper
- Red onion · diced1
- Garlic · minced2
- Bell pepper · diced1
- Chickpeas · drained and rinsed1 can
- Ginger · ground½ tsp
- Cayenne pepper · ground¼ tsp
- Cinnamon · ground¼ tsp
- Pepper¼ tsp
- Couscous1 ½ cups
- Vegetable broth3 cups
- Almond · toasted½ cups
- Parsley · chopped½ cups
- Pomegranate¼ cups
- Feta cheese100 g
Instructions
- Preheat the oven to 180 °C.
- In a large bowl, toss the carrots, sweet potato and pumpkin with 1 tbsp olive oil, ½ tsp cumin, ½ tsp coriander, salt and pepper until coated.
- Spread on a lined tray in a single layer without overlapping.
- Roast for about 40 minutes, turning once halfway, until golden and tender.
- Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the onion and sauté until soft, then stir in the garlic and cook for another minute.
- Add both capsicums, the chickpeas and all the spices (½ tsp cumin, ½ tsp ginger, ¼ tsp coriander, ¼ tsp cayenne, ¼ tsp cinnamon, ½ tsp salt, ¼ tsp pepper). Cook about 5 minutes, stirring occasionally, until fragrant.
- Pour in the 3 cups vegetable broth and bring to a gentle boil.
- Add the 1½ cups couscous, making sure it is fully submerged. Remove from the heat, cover and rest for 5 minutes.
- Fluff with a fork and stir through the parsley.
- Serve warm topped with the roasted vegetables, toasted almonds, pomegranate seeds and crumbled feta.
Summarized from The Lebanese Plate's video. Watch it for the details.
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GarlicOnionCheeseGingerCarrotBell pepperRed onionAlmond
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