Food · Slimming world · Snacks · Uncategorized

Ras el Hanout Roasted Vegetables with Pearl Couscous

Ras el hanout roasted vegetables with pearl couscous by Chinskichen

My first encounter with this gorgeous spice blend was during my short weekend away to Morroco with my hubby. The main square came to life at night with food stalls scattered all over, endless entertainment and not to forget streets of restaurants serving up tasty and decadent dishes. Being vegetarian, my usual was couscous with vegetable tagine, It was at that point that I fell in love with tagines and Morroccon spices. I couldnt wait to bring some spices back home so that I could recreate the delicious dishes. Before leaving that beautiful city we visited the spice market and oh boy did I over indulge in all the aromatic spices. I have served the roasted vegetables with pearl couscous also known as giant couscous as its my personal favourite. I find that pearl couscous gives a nice bite and makes the dish more enjoyable. Ras el Hanout is a mixture of about 30 spices which flavour this dish so well. This recipe is quick and easy to make and can be made in stages if you are short of time. Alternatively you can also use frozen vegetables if you don’t have time to prepare the vegetables.

Serves: 2-3
Slimming World Syns: Free on Green and Extra Easy.

Ingredients:
Frylight
2 large onion
2 medium size bell peppers
2 large carrots
5-6 cloves garlic
1 Small Brocolli
1 small tin sweetcorn
1 green chilli
Handful chopped coriander
1.5 Tbsp Ras el hanout spice
2 Tbsp Cumin seeds
1 tsp salt
2 Tbsp water

Couscous:
200g couscous
1 vegetable stock cube
450ml boiling water

Method:

1. Preheat oven to 180 degrees C. Spray roasting tin with fryliht spray.
2. Chop the onions, carrots, peppers and brocolli florets in chunks. Place them in the roasting tray, add the sweetcorn, garlic, chilli, cumin, ras el hanout spice, salt, water and spray with frylight. Mix all the ingredients well and place in the oven to roast for 20-25 mins making sure to stir teh vegetables once or twice whilst roasting. Vegetables should be cooked but slightly crunchy. Once cooked sprinkle in the corriander and leave aside.
3. For the couscous, over medium heat place the boiling water, vegetable stock and couscous and boil for 3-4 mins. Cover the pan and turn off the heat, let it stand for 5 mins all the water should be absorbed.
4. Once couscous is cooked stir it into the roasted vegetables and serve hot.

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