Inspired by the Moroccan style of couscous. Suitable for vegetarians. Ideal for sharing. A delicious and healthy addition to meat as well as vegetarian dishes.
preparation: 30 minutes
making: 40 minutes
total: 1 hour(s) 10 minutes
servings: 12 portions
nutrition: 145 calories per serving
- 1 pack of couscous, 500g
- 1 pack of frozen Mediterranean vegetables, 700g
- 2 vegetable stock cubes
- 1 full tbsp of butter
- 1 tsp of black pepper
- 1 tsp of ground paprika
- 1 tsp of salt
- ¾ cup of raisins
- approx. 1l Boiling water
Preheat the oven to 200C (with a fan).
Put vegetables onto the roasting tray and place them into the oven.
Roast for 30 minutes stirring occasionally.
When vegetables are roasted nicely, take them out of the oven.
Place couscous in a heatproof bowl. Add raisins, butter, stock cubes, salt, pepper and ground paprika. Add boiling water (4 parts couscous per 5 parts of water).
Cover and leave for about 8 minutes. Stir well on the beginning and halfway through with a wooden spoon allowing everything to dissolve and combine. If it requires adding boiling water, add.
Add roasted vegetables to the couscous and stir.
Enjoy the taste and aroma.
Stock cubes and butter can be substituted which makes the dish dairy-free and suitable for vegans.