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Recipe for :

Moroccan 'Ras-el-Hanout' Couscous with Roasted Vegetables
 

Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

A land of harsh contrasts with the Mediterranean to its north and unforgiving Sahara to the south.

Yet Moroccan cuisine is more subtle and delicate than many other parts of Africa. It features an extensive range of aromatic and flavoursome spices, nowhere more apparent than in its wonderfully sophisticated blends.

Ras-el-Hanout is a superbly aromatic, authentic Moroccan spice blend of cardamom, nigella, galangal, cassia and many other spices as well as lavender flowers & dried rosebuds. Great with couscous, it totally compliments the flavour of the roasted vegetables in this North African dish.

Although balsamic vinegar isn't a traditional ingredient in Moroccan couscous, we felt it tasted so good we've put it in as an optional ingredient - you decide!

Ingredients

3 deseeded and roughly chopped Red Peppers
2 deseeded and roughly chopped Yellow Peppers
1 large sliced Aubergine
4 quartered Ripe Tomatoes
1 roughly chopped Red Onion
3 Garlic Cloves
2 tbsp Extra Virgin Olive Oil
1 tsp Balsamic Vinegar (optional)
Sea Salt & crushed Black Peppercorns, to taste
Vegetable Stock (or water)
Large knob Butter
2 tsp Ras-el-Hanout Spice Blend
300g Couscous

Method
  • Place the chopped red & yellow peppers, aubergine, tomatoes and onion in a roasting tin.
  • Crush the garlic and mix with olive oil & balsamic vinegar.
  • Season with salt & pepper and then pour over the vegetables.
  • Toss until everything is well and truly coated.
  • Roast in a preheated oven (200ºC / 400ºF) for 30 to 40 minutes (until vegetables turn golden at edges).
  • Turn once halfway through.
  • Whilst roasting, make couscous as per instructions using vegetable stock (or water) and adding the Ras-el-Hanout.
  • Mix vegetables and couscous together and serve hot.

Serves 4

Seasoned Pioneers
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