I’m once again working away from my home office during the day and catching up on freelance work at night. I don’t have much time for cooking or blogging and everything seems like a bit of an effort. Don’t even ask me about doing the dishes! But after a bad bout of salty, MSG-laden Chinese delivery, I decided I couldn’t live with take-out horrors any longer. I had to make something simple and try to make use of the bits and pieces left in the cupboard and fridge. This was last night’s dinner and the results were not only delicious but so simple to prepare. You could easily substitute any vegetable you had on hand as this recipe lends well to improvisation. I’d eat this over bad take out any day!
roasted vegetables & chickpeas over couscous
*Make sure all the vegetables are similar in size to help even out cooking time.
1/2 tin of chickpeas, drained
1/2 onion, diced
1 large potato, diced
1 large yam, diced
2 stalks of celery, diced
1 head of broccoli, broken into florets
2 T olive oil
1/2 t Hungarian sweet paprika
1 t cumin
1 t coriander
salt & pepper
2 handfuls of raisins
2 handfuls of chopped walnuts
1 c couscous
1 1/2 c water or vegetable broth
feta cheese (optional)
1. Preheat oven to 400 degrees. In a large bowl, mix the chickpeas, onion, potato, yam, celery, broccoli with the oil and the spices and combine well. Dump in a roasting pan and heat until the vegetables are fully roasted, about 30 minutes or so. Remove from oven and add raisins and walnuts and mix well.
2. Boil water or broth in a saucepan, add couscous, turn off heat and cover. Wait 15 minutes.
3. Serve couscous in large bowls topped with the roasted vegetable/chickpea mixture. Sprinkle with feta cheese, if desired.