If I had to name my top 3 grains, couscous would definitely be right up there. For not only does it taste good, it is really quick and easy to prepare (aka. the two winning factors in my dinner-making book).
I generally reach for the couscous when I have something spicy or herb-filled on the menu. For it seems to lend itself to Mediterranean-style meals, adding some ‘filler’ without adding too much flavour to what is already a bold-flavoured meal.
So when I had a big batch of vegetables and spicy chorizo roasting in the oven a while ago, it was little surprise that I made a bowl of couscous to serve alongside. Flavoured simply with a squeeze of lemon juice and some fresh herbs.
A dinner bowl packed with flavour – with the couscous being the star accompaniment for sure!
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
people
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- 2 tbs olive oil
- 1 tbs honey
- 1 tbs harissa
- 1 tsp ground cumin
- 1 red onion cut into wedges
- 1 red capsicum sliced
- 300 g pumpkin sliced
- 1 zucchini sliced
- 200 g tinned chickpeas rinsed and drained
- 1 chorizo sliced
- 1 cup wholemeal couscous
- 1 tbs lemon juice
- 1/4 cup fresh herbs (such as mint and parsley)
- Mixed salad leaves to serve
Ingredients
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- Preheat oven to 200C. Line a roasting dish with baking paper, and spread over the chopped onion, capsicum, pumpkin and chorizo.
- Combine the oil, honey, harissa and cumin, and pour over the vegetables and chorizo. Bake for 30 minutes.
- Add the chickpeas and zucchini to the baking tray, and continue to roast for a further 20 minutes.
- Meanwhile, place couscous in a bowl with 1.5 cups of boiling water. Cover and allow to stand for 5 minutes, or until cooked. Fluff the grains with a fork, and then stir through the lemon juice and herbs.
- Serve the couscous with the roasted chorizo and vegetables, along with some mixed lettuce leaves.