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  • Mediterranean Vegetable Couscous With Tahini Cream

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    Mediterranean Vegetable Couscous With Tahini Cream
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Red pepper, seeded
    • 1 x Yellow pepper, seeded
    • 1 lrg Aubergine
    • 2 med Courgettes
    • 1 lrg Red onion
    • 3 Tbsp. Extra virgin olive oil Salt and black pepper
    • 250 gm Cherry tomatoes
    • 250 gm Couscous
    • 2 Tbsp. Extra virgin olive oil
    • 1/2 x Lemon, juice of
    • 3 Tbsp. Tahini paste
    • 1 sm Orange, juice of
    • 85 gm Greek-style lowfat yoghurt
    • 1 tsp Grnd cumin Paprika for dusting
    • 2 Tbsp. Fresh flat-leaf parsley, roughly minced

    Directions

    1. Preheat the oven to 220/425/gas 7.
    2. Prepare the peppers, aubergine and courgettes by cutting into chunks of about 4cm. Cut the onion into wedges. Place the prepared vegetables in a roasting tin and toss with the extra virgin olive oil. Season well.
    3. Roast in the preheated oven for 20 min, then add in the cherry tomatoes and roast for a further 20 min till cooked and lightly charred.
    4. For the tahini cream, in a bowl combine the tahini paste with the orange juice. Add in the lowfat yoghurt and cumin and season to taste. Set to one side.
    5. Cook the couscous as directed on the packet. When cooked toss the hot couscous in the extra virgin olive oil and lemon juice, and season well.
    6. To serve, spread the couscous out on a large serving dish. Pile the roasted vegetables on top. Serve the tahini cream on the side in a separate serving bowl, and sprinkle the surface with a little paprika and the freshly minced parsley. This dish is delicious hot or possibly cool.

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