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Spiced Roasted Vegetables Couscous

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Ingredients

Roasted vegetables

2 tsp tsp hot paprika hot paprika
1 tsp tsp dried chopped garlic dried chopped garlic
2 tsp tsp rosemary rosemary
(fresh)
1 tbsp tbsp olive oil olive oil
0.5 butternut squash butternut squash
(cut into 4cm chunks)
1 courgettes courgette
(medium, chopped into 3cm pieces)
2 red onions red onion
(small, cut into wedges)
150 g g couscous couscous
1 lemons lemon
(zest only and juice reserved for the sauce)
1 tbsp tbsp parsley parsley
(fresh, chopped)

For the chermoula sauce

1 bunches bunch coriander coriander
(fresh)
100 ml ml extra virgin olive oil extra virgin olive oil
1 garlic garlic
(crushed)
salt salt
black pepper black pepper

Spiced roasted vegetables with couscous and chermoula

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20 min
(103)

Method

Chermoula is a Moroccan sauce combining herbs, oil and spices. It makes a great vegan pesto alternative, a marinade for meats, or, as in this colourful couscous salad recipe, as a tangy dressing. Add a little chilli to the chermoula for heat, if you like.

  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. Put the paprika, dried garlic, rosemary and olive oil and mix to form a paste.
  3. Add the squash, courgette and red onion to the bowl, tossing until the vegetables have been evenly coated in the paste. Arrange the vegetables across a roasting tray and cook for 30 minutes, turning halfway through, until the vegetables are soft and charred.
  4. Meanwhile, prepare the chermoula sauce. Combine the lemon juice (from the zested lemon), olive oil, garlic, coriander and seasoning in a blender and blitz until smooth. Adjust the seasoning to taste and set aside.
  5. Cook the couscous according to packet instructions and, once ready, fluffed up with a fork. Mix the lemon zest and chopped parlsey through the couscous, seasoning to taste.
  6. To serve, toss the roasted vegetables into the couscous and divide between plates. Drizzle over the chermoula sauce and serve with warm pitta bread and a green salad on the side.

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