My recipe will have you looking at couscous in a whole new light, make it for yourself and lets change the perception of couscous being “boring”.
This honey roasted vegetable couscous recipe is a lot more than what it says in the title, it is fluffy mouthfuls of happiness that you can just eat and eat and eat. First you can taste the garlic then you get hit with pieces of butternut squash or apple and then it becomes mind blowing, it truly is amazing and so easy to make – no excuses, get your arses in the kitchen now!
Prep time: 15 minutes
Cooking time: 1hr
Ingredients to serve 4:
For the roasted veg
- 2 carrots
- 2 parsnips
- 1/4 butternut squash
- 1 apple
- a drizzle of honey
- a drizzle of olive oil
- a pinch of salt
For the cous cous
- 1 cup of cous cous
- 1 1/2 cups of chicken or vegetable stock
- 2 cloves of minced garlic
- 1/2 a red pepper
- 1/2 an onion
- a handful of chopped mushrooms
- a pinch of salt and pepper
- a pinch of dried chilli flakes (optional)
Step 1: Preheat oven to gas mark 7. Add olive oil to a roasting tray and put in the oven, whilst that is heating up begin to chop ALL the vegetables.
Step 2: Once the tray and the olive oil is heated enough, add the carrots, parsnips, butternut squash and the apple. Drizzle with honey on top and stir, then sprinkle with salt. I’ve recently started cooking with himalayan salt which is better for cooking but if you don’t have that, then normal salt is fine. Cook for around 30-45 minutes or until golden brown, stirring in between.
Step 3: Whilst the vegetables are cooking, I like to prepare my stock. Add a stock cube of your choice to a pan and add 1 1/2 cups of boiling hot water and cook on the stove on a low heat. Once the stock has dissolved, add the garlic, red pepper, onion, mushrooms, salt and pepper and the chilli flakes and simmer, still on a low heat till the vegetables are ready.
* I boil these items, especially the onion as I can’t eat raw onion as it sends me to the loo (TMI) but I think it benefits the stock and makes the flavour that more richer.
Step 4: Once the roasted vegetables are cooked, add the dried couscous and veg to a mixing bow. Pour the stock and all the stock ingredients into the bowl and stir throughly till the ingredients are completely combined.
Step 5: Cover with foil for 10 minutes and voila, your fluffy couscous awaits!