A Roasted Vegetable Couscous is my idea of a great way to add a splash of colour and to your table throughout winter and early spring!
Roasted Vegetable Couscous Salad.
This recipe is one that I often call upon when the rustic tones of winter food are getting a bit tedious. Times when I desire all the flavour of winter roots but with a splash of colour to liven things up a little.
It is very much a warm winter salad and one that I love.
Sure this dish takes a little time to cook but none of it is your time! You have 10-15 minutes work at most in the kitchen.
You can walk away for an hour and do something much more interesting.
When you come back chuck in a bit of couscous boil up some stock and you have what I consider to be a great meal.
You could, of course, serve this dish as a side with a grilled or roasted piece of meat.
Yet despite being a committed carnivore, I could gobble this stuff up all day just as it comes.
It would be fantastic with a huge handful of parsley or coriander but alas it is the wrong time of year so ‘nekid’ it is.
Most of the ingredients in this recipe should be familiar to most.
There are however a couple that may be new to some, couscous and pomegranate molasses.
I love couscous, it dates back to the 7th century and is closely associated with the North African Berbers.
It has always been steamed and served in much the same way it is today. However, most modern couscous is pre-steamed and then packed.
This means all you have to do is add hot liquid, around 1.5 times the volume of couscous let stand for a while and off you go.
Pomegranate molasses is nothing more than a syrup made by taking the juice of a pomegranate and reducing it down.
As an ingredient, it is really common in Middle Eastern and North African food.
It has an astringent flavour that is quite tart but also an unusual sweetness that hangs around in the most wonderful way.
Can I Pomegranate Molasses at Home?
Of course, you can!
The process is simple, take pomegranate juice, sugar and lemon and reduce. Simple hey? You can find the ratio for the ingredients in pomegranate molasses here.
Be sure not to buy sweetened pomegranate juice though, you will essentially end up with a sticky mess.
But, let’s face it I live in the middle of nowhere and I can find it!
I do have to make a trip to the big city, but nevertheless, I can find it.
It is an ingredient that I would definitely stick it on my ‘must have in my larder’ list.
- 150 g Red Pepper Preserved in Oil
- 150 g Red Onion
- 100 g Leak
- 100 g Carrot
- 250 g Butternut Squash
- 4 Cloves Garlic
- 1 Cinnamon Stick
- 3 Tbsp Pomegranate Molasses
- 1 Tsp Dried Oregano
- 2 Tbsp Cooking oil, Neutral
- 150 g Cous Cous, Small Grain
- 250 ml Vegetable Stock, Boiling
- 1 Pomegranate
- Olive Oil
- Salt and Pepper
- Top and tail the red onion and chop into quarters then separate out into petals
- Cut the leek into 1cm coins and the carrot into 5mm rings.
- Cut the butternut squash into a 1cm dice.
- Place all of the vegetables in a roasting pan with the garlic, cinnamon stick and dried oregano.
- Add in the cooking oil and get stuck in with your hands to coat the vegetables.
- Then add in the pomegranate molasses, mix together with a spoon.
- Roast in the oven at 180°C or 350°F for 1-hour tossing occasionally.
- When the vegetables are roasted remove from the oven and mix in the couscous so that it is coated in the juices from the pan
- Pour in the vegetable stock cover with a lid of tin foil and allow to sit for 10 minutes in a warm place.
- Fork through the couscous and vegetable mix, add a good glug of olive oil, add salt and pepper to taste and serve covered with pomegranate seeds.
I am often happy to eat this just as it comes and it makes a great supper or lunch dish but feel free to serve with a juicy pork chop something like my brined pork chop works a treat.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 363 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 203mg Carbohydrates: 69g Fiber: 5g Sugar: 53g Protein: 3g