Couscous with vegetables and roasted garlic dressing

Sunny day, friends coming for lunch. Wanted to make something that required very little effort or time spent at the stove. Came up with this. Incredibly simple, very tasty. You could cook all the veg the day before, or make the whole thing the day before, but keep the dressing separate until just before serving so the couscous doesn’t dry out.

Serves 6

250g couscous
1 butternut squash
1 massive sweet potato
2 red onions
2 bulbs garlic
1 lime
The nicest olive oil you can get
1 stock cube/tsp Bouillon powder
Big handful green beans
1 pack feta cheese, drained and rinsed
8 sunblush tomatoes (optional)
Double handful cherry tomatoes

Cut the squash into chunks and coat in a little (normal!) olive oil. Roast with the whole garlic bulbs for 45mins to an hour until easily pierced with a knife. Peel and cube the sweet potato(es) and add them to the squash tin after 10-15mins. Peel and slice the onions, and add them to the oven after another 10mins.

Meanwhile, steam the beans for 10mins (optional, I didn’t bother). Chop the feta into small cubes. Halve the cherry tomatoes. Finely chop the sunblush tomatoes. Put the couscous in a massive bowl and level it out. Mix through a crumbled stock cube/bouillon powder, then pour over enough boiling water to cover by about 1cm. Cover the bowl with a plate and leave to steam for 6-7mins. Fluff the grains with a fork.

Once cooked and cooled, squeeze all of the garlic cloves out of their shells and into a bowl. Add the juice of the lime and a good glug of nice olive oil. Whisk to a sludge with a fork.

Peel and de-seed the squash chunks, and cut into bite-sized pieces. Snip the beans into small pieces. Mix all of the veg and feta through the couscous, then stir through the garlic paste dressing. Serve with bread.

 

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