Serves: 6-8 | Cooking time: 45 mins | Difficulty: Easy
This humble couscous & vegetables dish has it all - loads of fresh flavours, textures and satisfaction. Great for your vegan guests, but also as a more interesting side next to grilled fish or meats. Couscous can be bland on its own but when you add Jerusalem Mix, it transforms into something really delicious.
- Jerusalem Mix spice blend, 3-4 tsp
- Extra virgin olive oil
- 4 eggplants, chopped into 3cm cubes
- 6 baby or Dutch carrots
- 300g couscous
- 2 garlic cloves, peeled & crushed
- 450ml hot water
- 4 preserved lemons, finely chopped
- Small bunch/30g dill, finely chopped
- Small bunch/30g parsley, finely chopped
- Sea salt & freshly ground black pepper
- Pre-heat oven to 200c fan.
- Line 2 large baking trays with baking paper and place the eggplants on one and carrots on the other. Drizzle olive oil generously over the vegetables, sprinkle 1-2 tsp Jerusalem Mix on the eggplants and carrots, season with some salt and pepper and mix well with your hands to cover all over with the seasoning and olive oil.
- Place the eggplant tray on a higher shelf in the oven and the carrots tray on the shelf below. Roast for 25-30 mins until the vegetables are cooked through and caramelised (the carrots should be charred around the edges). Remove from the oven when ready and set aside.
- In a large mixing bowl, make the couscous in accordance with the packet instruction but add the crushed garlic and 1 tsp Jerusalem Mix when you add the hot water. Season with salt & pepper and cover with plastic film or a lid for up to 10 mins so that the couscous grains can absorb the water. When it looks like the water is fully absorbed, use a fork to fluff the couscous. Add the preserved lemons, herbs, eggplant and carrots and carefully mix them into the couscous. Depending on what couscous brand you use, you may wish to add a drizzle of olive oil if the grains stick, to make it a bit fluffier but that's optional. Serve warm or at room temperature with a garnish of fresh parsley.