This recipe is from New Zealand cook book author Sophie Gray’s Destitute Gourmet, Stunning Food from Small Change cookbook. The recipe calls for Moroccan cous cous – the small, fine variety of cous cous that was in the early 2000s what quinoa is today.
Mum used to whip these cous cous veges up quite frequently by popular demand at home. So on a recent trip home and in the name of cous cous nostaligia, mum and I had a bit of a cous cous off in the kitchen – mum making this recipe with Moroccan cous cous and me making an Israeli (or Pearl) cous cous salad (foreshadowing another cous cous blog post).
The vegetables can be served warm or cold, making this a great dish to feed a crowd or served as a side dish with a roast.
Use any selection of your choice of vegetables – enough to fit a large roasting tray when chopped – or vary the quantities to suit. Today mum used the following colourful assortment:
- 4 medium sized kumara (or substitute sweet potato for those outside of New Zealand)
- 2 large red onions
- 4 small baby carrots
- 2 parsnips
- 2 courgettes / zucchini
- 1 red capsicum / bell pepper
- 1 yellow capsicum/ bell pepper
- 1 cup of cooked cous cous (cooked using packet directions. As you will be adding a dressing, cook using water not stock if this is what the packet suggests).
- 2 teaspoons curry powder
- 1/4 cup oil
- 2 tablespoons of apple cider vinegar
- 1/2 teaspoon sugar
- 1 clove of garlic crushed
Peel or scrub vegetables and cut into small chunks or wedges. When chopping the onion, retain enough of the stalks to keep the layers together when cooking.
Put the vegetables into a baking dish, drizzle with a little olive oil and mix well. Bake, turning occasionally for about 45 minutes.
Cook the cous cous according to the packet directions. Measure out 1 cup of the cous cous and stir through the cooked vegetables.
For the dressing, simply combine all the ingredients in a small bowl or jug and stir to combine.
Pour the dressing over the vegetables and cous cous. Serve either warm or cold.