SHUKI & LOUISA’S

CHERMOULA CARROT, SWEET POTATO, RED ONION, GREEN OLIVES AND ALMONDS ON COUSCOUS

SERVES 4

“This dish is very adaptable and easy to prepare. Sub in regular potatoes or add chickpeas to the couscous to make the meal even more substantial.”

100ml extra virgin olive oil, plus

2 tbs extra

2 bunches Dutch (baby) carrots,

scrubbed, 10cm of tops left intact 1 (400g) medium sweet potato, peeled,

cut into long wedges

2 red onions, cut into thick wedges 11/4 cups (250g) couscous

1 cup (250ml) boiling water

1/4 cup coriander leaves, plus extra,

to serve

1 tbs salted baby capers, rinsed

1/3 cup (40g) pitted Sicilian (green)

olives, roughly chopped

1/2 preserved lemon, pith removed,

skin cut into thin strips

1/2 cup (80g) raw almonds, toasted,

roughly chopped

CHERMOULA (MAKES 1 CUP)

1 lemon

2 garlic cloves

1/4 cup (60ml) extra virgin olive oil 1 bunch each flat-leaf parsley and coriander (stems and leaves roughly chopped)

1 tbs each ground turmeric, smoked

paprika, ground cumin and salt flakes

Preheat oven to 220°C/200°C fan-forced.

Pour 1/3 cup (80ml) of the oil in the base of a large roasting dish. Add the carrots, sweet potato and red onion. Toss well until vegetables are well coated in oil. Roast for 50-55 minutes, checking and tossing halfway through cooking time to make sure everything is cooking evenly, until just tender and very golden.

Meanwhile, make the chermoula. Peel the lemon, discarding any white pith.

Next, segment the lemon, discarding any seeds. Finely chop the skin. Place the garlic, lemon skin and segments and oil in a food processor and whiz until smooth. Add the herbs in

2 batches, whizzing until smooth before adding the next batch. Scoop the mixture into a bowl and add the spices and salt.

Place the couscous in a large heatproof bowl and add remaining 1 tbs oil and 1/4 tsp fine salt. Using a fork, stir the couscous until coated in oil. Pour over the boiling water and mix with the fork until water is absorbed. Cover and stand for

10 minutes, then fluff up grains with fork. Stir through coriander.

Mix 1/4 cup (60g) chermoula with the extra oil and immediately spoon over the hot vegetables on the tray.

Spread the couscous onto a serving plate and top with the vegetables. Serve sprinkled with capers, olives, preserved lemon, almonds and extra coriander.

NOTE: Chermoula makes 1 cup and will keep in the fridge for up to 1 week. It’s great to marinate fish or chicken, to stir through soup or spread on a sandwich.