Roasted Vegetables with Cous Cous

INGREDIENTS

  • 400g Sweet Potato
  • 3 Zucchini
  • 1/2 bunch Carrot
  • 2 Beetroot
  • 3 stalks Rosemary
  • 1 bunch Lemon Thyme
  • 2 pinch Salt Flakes
  • 2 cups Cous Cous

Vinaigrette

  • 1 tsp salt flakes
Print Recipe

Preheat the oven to 250°C and line two baking trays with baking paper.

Cut pumpkin and sweet potato into large pieces and place in a large bowl. Add whole carrots and zucchini, rosemary, and lemon thyme to the bowl and drizzle with 2 tbsp extra virgin olive oil, add a pinch of salt flakes and mix through until well coated.

Place on baking trays, leaving space between the vegetables. Then cut the beetroot in half and toss in the same bowl with a little more extra virgin olive oil and salt and place on some foil on the tray with the zucchini. Place trays in the oven to roast.

To prepare the brussels sprouts trim the ends, then carefully make an incision into the core. Place in a microwave-safe dish and add 2 tbsp water.  Cover with a lid and set aside until the roasted vegetables are cooked.  Then cook on high for 2 minutes and allow to sit for 3 minutes to continue to steam. Once cooked, place in a bowl and drizzle with extra virgin olive and a pinch of salt, and toss through until coated.

Add 2 cups of dry cous cous to a large bowl with 1 tbsp salt flakes. Heat 2 cups of chicken stock on the stove and once boiling, add to the cous cous. Drizzle with 2 tbsp extra virgin olive oil and stir lightly, cover with foil cover and let it sit for 3 minutes. After three minutes, stir well with a fork.

Add 1 cup of herbs to the cous cous, and stir into the mixture. Set aside, and stir through 2 tbsp of melted butter just prior to serving.

The roasted vegetables will be ready at different times depending on the size and quantity used, but Maggie’s zucchini was roasted for 20 minutes, the carrots for 35 minutes, the pumpkin and sweet potato for 40 minutes, and then deglazed with verjuice and baked for another 5 minutes and the beetroot took 50 minutes.

To prepare the vinaigrette – in a small bowl, combine the extra virgin olive oil, red wine vinegar, vino cotto, and a pinch of salt and stir until combined.

Once cooked, combine the roasted vegetables into a large bowl and pour over the vinaigrette. Toss through, then turn out onto a serving dish. Place the brussels sprouts on top and serve with the cous cous.