Roasted vegetables on couscous with Moroccan dressing

Current rating: 4 (2 ratings)
Serves 6
Prep 20 mins
Cook 45 mins

This Moroccan-style dish will impress with its vibrant colours and fragrant dressing. Adding liberal amounts of herbs and spices can significantly boost both the flavour and antioxidant content of your meal.

Love this recipe? Take a look at more recipes from our Food as Medicine collection

Description

This Moroccan-style dish will impress with its vibrant colours and fragrant dressing. Adding liberal amounts of herbs and spices can significantly boost both the flavour and antioxidant content of your meal.

Love this recipe? Take a look at more recipes from our Food as Medicine collection

Roasted vegetables

  • 2 small spanish onions, peeled and quartered
  • 2 medium desiree potatoes, scrubbed well and quartered
  • 500g butternut pumpkin (butternut squash), peeled and cut into 2.5cm chunks
  • 1 small sweet potato, peeled and cut into 2.5cm chunks
  • 1 tbs extra virgin olive oil

 

  • 1½ cups whole wheat couscous

 

Dressing

  • ½ cup extra virgin olive oil
  • ½ tsp hot paprika
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 2 tbs coriander (cilantro)  leaves, chopped
  • 2 tbs passata (tomato puree)
  • 5 tbs lemon juice

 

Salad topping

  • 80g mixed green leaves, washed and drained
  • 100g feta cheese, crumbled
  • 2 tbs pepitas (pumpkin seeds)

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Pre-heat the oven to 200°C (390°F).
  2. Prepare vegetables and spread on 2 oven trays lined with parchment (baking) paper. Brush with olive oil.
  3. Place trays in hot oven and roast vegetables for 45 mins, removing onions after about 30 mins or when browned.
  4. Place couscous in a glass bowl and pour over 1½ cups of boiling water. Cover and let stand for 10 mins, then fluff up with a fork.
  5. Prepare dressing by combining all ingredients and mixing well.
  6. Set aside.
  7. Pile up ingredients on a serving platter in the following order: couscous, roasted vegetables, green leaves, crumbled feta, pepitas. Pour over the salad dressing. Serve immediately.
  8. Leftovers can be stored in the fridge for several days.

Tips

  1. For a dairy-free version, use Almond cream Cheese in “feta” form (see page 224 of Food is Medicine by Sue Radd).
  2. Variation: Substitute the couscous (which is an instant type of pasta) with cooked white quinoa, which is a pseudograin and much more nutritious.

Tips

  1. For a dairy-free version, use Almond cream Cheese in “feta” form (see page 224 of Food is Medicine by Sue Radd).
  2. Variation: Substitute the couscous (which is an instant type of pasta) with cooked white quinoa, which is a pseudograin and much more nutritious.