Serves 2 but can easily be double, trebled…..
Try any combination of Mediterranean vegetable that you fancy.
1 red pepper, seeded and cut into 3/4″ squares
1 yellow pepper, seeded and cut into 3/4″ squares
1 large or 2 small zucchini, cut into 3/4″ rounds, then half moons
1 small eggplant, cut into 3/4″ pieces
1 large red onion, cut into 3/4″ pieces
1/2 butternut squash, cut into 1/2″ pieces
4 tbsp extra virgin olive oil
handful fresh basil leaves
1 cup carton good quality hummus
4 tbsp plain Greek yoghurt
juice of a large lemon
4oz couscous
Roast the vegetables- Heat the oven to 400 degreesF. Heat a large roasting pan in the oven. Place the red and yellow peppers, zucchini, eggplant, butternut squash and red onion in a large bowl and drizzle half the olive oil over, tossing to coat evenly, season well (You may need some more oil) then tip the contents into the roasting pan.
Roast for about 40 minutes or until the vegetables are completely tender and lightly caramelized, tossing from time to time to ensure the vegetables cook evenly.
About 5 minutes before the vegetables are done, quickly chop up the fresh basil and scatter over the vegetables, tossing to combine, then return to the oven to finish cooking.
Flavor the hummus- Put the hummus into a bowl and whisk in the yoghurt and half of the lemon juice, then season to taste. Cover and set aside
Make the couscous- Place the couscous in a large bowl and drizzle over the remaining olive oil with the rest of the lemon juice, stirring gently to combine.
Pour over 4 fl oz boiling chicken broth, vegetable broth or water then stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. Season to taste after fluffing and separating the couscous, then place in a pan to reheat gently, stirring continuously with a fork.
Serve with the roasted vegetables piled on top, or mixed through if you prefer and the hummus sauce on the side or dolloped on top.
This is divine served with roast chicken with basil and lemon – pouring all the juices of the chicken dish in with the couscous.
This is very fragrant with the basil and lemon flavors permeating the chicken and juices.
Serves 2 but can be doubled and trebled…
Preheat the oven to 400 degrees F
6 organic chicken pieces, bone in and skin on
extra virgin olive oil
4 large cloves garlic
1 large lemon
large handful of fresh basil leaves
good large glass of white wine, drinkable, so you can have a glass while you cook
Season the chicken pieces and put them into a roasting tin.
Pour over enough olive oil to moisten them and make a shallow pool in the tin.
Squash the garlic in it’s skin and tuck it in amongst the chicken. Squeeze the lemon over the chicken and drop the empty shells in too.
Roast for 30 minutes in a preheated oven to 400 degrees F then tear up the basil leaves and toss them around in the chicken. Return the chicken to the oven for about 10 more minutes.
Use the couscous to soak up the juices and big chunks of good Ciabatta bread on the side.
This is one heck of a meal!!!