Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 7.83 dollar
Difficulty level: 2 out of 4
20 Ingredients
Number of servings
4
For the dressing
- 1 orange, juiced
- 5tablespoons olive oil
- 1teaspoons ground cumin
- 1/2teaspoons ground cinnamon
- 1 pinch salt
- 1 pinch pepper
- 1 red capsicum, deseeded and cut into 2.5 cm pieces
- 1 yellow capsicum, deseeded and cut into 2.5 cm pieces
- 1 medium eggplant, cut into 2.5 cm pieces
- 1 zucchini, cut into 2.5 cm cubes
- 2 small red onions, peeled and cut into thick wedges
- 5milliliter olive oil, to drizzle
- 200grams couscous
- 6-8 preserved lemons, halved
- 1 handful chopped mint and coriander leaves
- 50grams pine nuts, toasted
- 150grams feta cheese, crumbled
- 100grams pomegranate seeds
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 5
Place the vegetables on a large nonstick baking tray. Drizzle with a little olive oil and season well. Roast in a preheated oven, 200°C, for 15-20 minutes, or until the edges of the vegetables are just starting to char.
Step 2 of 5
Meanwhile, put the couscous in a wide bowl and pour over boiling hot water to just cover. Season well. Cover with clingfilm and allow to stand, undisturbed, for 10 minutes or until all the liquid has been absorbed. Fluff up the grains with a fork and place on a wide, shallow serving platter.
Step 3 of 5
Make the dressing by mixing together the orange juice, olive oil, cumin and cinnamon and season well.
Step 4 of 5
Fold the roasted vegetables, preserved lemons and herbs into the couscous, pour over the dressing and toss to mix well.
Step 5 of 5
Just before serving, scatter over the pine nuts, feta and pomegranate seeds and serve immediately.
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