delicious - - ENTERTAINING. -

185g cous­cous 2 tbs ex­tra vir­gin olive oil 1/ 2 bunch flat-leaf pars­ley, leaves picked 1/ 2 bunch co­rian­der, leaves picked 1/4 cup (35g) sliv­ered al­monds, toasted

2 gar­lic cloves 2 tsp ground cumin 2 tsp sweet pa­prika

1/ 2 tsp cayenne pep­per Finely grated zest and juice of 1 lemon 1/ 3 cup (80ml) ex­tra vir­gin olive oil 1/ 2 bunch each flat-leaf pars­ley and co­rian­der, leaves picked, finely chopped

For the cher­moula, us­ing a mor­tar and pes­tle, pound gar­lic, cumin, pa­prika, cayenne, lemon zest and juice and 1 tsp salt flakes to a paste. Stir through oil, pars­ley and co­rian­der.

Pre­heat oven to 200°C. Grease 2 bak­ing trays and line with bak­ing pa­per. Place pump­kin, sweet potato, car­rot, cap­sicum, tomato and 2 tbs cher­moula in a bowl and toss to coat. Spread over pre­pared trays and roast, swap­ping trays half­way, for 45 min­utes or un­til veg­eta­bles are ten­der. Re­move from the oven, add chick­peas, driz­zle over honey and re­turn to oven for 5 min­utes to caramelise slightly. Squeeze over lemon juice and set aside.

Mean­while, bring stock to the boil in a saucepan. Com­bine cous­cous and 1 tbs oil in a heat­proof bowl, stirring to coat. Pour boil­ing stock over cous­cous and stir well. Cover with plas­tic wrap and stand for 10 min­utes to steam. Un­cover, driz­zle with re­main­ing 1 tbs oil and stir with a fork.

To serve, spoon cous­cous onto a serv­ing plat­ter and top with roasted veg­eta­bles. Scat­ter over herbs and al­monds, and serve with lemon cheeks and re­main­ing cher­moula.

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