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Couscous with Roasted Vegetables

The hallmark of a good cook is resourcefulness. It's easy to cook with fancy ingredients, but to make something really delicious out of basic ingredients takes thought and imagination. This makes a great side dish, or even a vegetarian main.

Annabel Langbein Couscous with Roasted Vegetables Recipe
Annabel Langbein Media
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Couscous with Roasted Vegetables
2 red onions, peeled 3 medium beetroots, peeled, or 10-12 baby beetroots, scrubbed 200g pumpkin, skin and seeds removed 6 small or 3 medium carrots, peeled 2 kumara / sweet potato, peeled (optional) 3 tbsp extra virgin olive oil 2 tbsp maple syrup or golden syrup or honey salt and ground black pepper 2 cups couscous finely grated zest of 1 lemon 1 tsp salt 2 cups boiling water ½ packed cup mint leaves (about 50 leaves), chopped or torn ¼ cup lemon juice ½ cup shelled unsalted pistachio nuts, chopped

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/couscous-with-roasted-vegetables/366/
EMAIL PRINT
Prep time:
10 mins + standing
Cook time:
45 mins
Serves:
6
  • 2 red onions, peeled
  • 3 medium beetroots, peeled, or 10-12 baby beetroots, scrubbed 
  • 200g pumpkin, skin and seeds removed
  • 6 small or 3 medium carrots, peeled
  • 2 kumara / sweet potato, peeled (optional)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp maple syrup or golden syrup or honey
  • salt and ground black pepper
  • 2 cups couscous
  • finely grated zest of 1 lemon
  • 1 tsp salt
  • 2 cups boiling water
  • ½ packed cup mint leaves (about 50 leaves), chopped or torn
  • ¼ cup lemon juice
  • ½ cup shelled unsalted pistachio nuts, chopped

Preheat oven to 180˚C. Halve the onions lengthwise and cut into 2cm wedges. Cut the medium beetroot into 2cm chunks or the baby beets into quarters. Cut the pumpkin, carrots and kumara / sweet potato, if using, into 2cm chunks. 

Place the prepared vegetables in a very large roasting dish or two and spread out to a single layer. Drizzle with oil and maple syrup or golden syrup or honey and season with salt and pepper to taste. Roast for about 45 minutes or until the vegetables are tender and starting to caramelise.  

In a large bowl, mix the couscous, lemon zest, salt and boiling water. Allow to stand for about 10 minutes, then fluff up with a fork. 

Add the roasted vegetables, mint and lemon juice to the couscous and toss gently to combine. Transfer to a serving bowl and garnish with the chopped pistachios.

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11 comments

As I'm gluten intolerant would this work with buckwheat instead of couscous?
mariagr May 07, 2019
Looks gorgeous! Would this work with quinoa as well as couscous? (Or a mix of the two?)
jay573 December 03, 2016
You could serve this salad with a herb yoghurt sauce, a chilli jam, a tahini dressing, a salsa, pesto or green sauce... possibilities are endless! See the website for some inspiration http://www.annabel-langbein.com/recipes/all-dish-type/all-sub-category/all-occasion/sauce/
Annabel Langbein March 09, 2016
Hi Bebe. Dukkah is a great seasoning - it is a spice, nut and seed mix and is great on meat, fish, eggs, vegetables, salads, bread etc! There are many combinations - and you can find one in Simple Pleasures. Happy cooking!
Annabel Langbein March 09, 2016
I have been looking for the fat free seasoning you said enhanced food flavor without the gilt. What was it? I am starting a new life style of eating and I need the name of the seasoning.
Bebe January 26, 2016
This looks colorful and yum. I would like to try it with a sauce/dressing in a bowl on the side, what do you suggest?
jecurrie May 06, 2015
Just as this on your tv program. Looked so easy and delicious. Definitely will try it. Thanks for making cooking interesting, exotic food so easy :)
MarianaM July 21, 2013
Love the couscous and roast veg recipe as can be used for vegan - nice to have a vege recipe that doesn't have cheese or bacon added to ruin it for the vegans of this world - beautiful flavours with the mint, lemon and nuts Thanks Annabel
JoShand June 01, 2013
Fabulous, deliciously simple and tasty.
trisha May 25, 2013
Loved the recipe. Looked fantastic on the table and everyone thoroughly enjoyed. Will be a staple in our house.
Tess January 29, 2012
Love it,family love it and festive colours a visual feast to grace any table and it tastes devine, Thank you Annabel
marie penwarden December 17, 2011
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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