Roasted Vegetables & Couscous


Something so tragic happened to a good friend of mine and I haven’t felt like blogging. These things remind you that you cannot take anything for granted.

さて、今日の夕食は、久しぶりにロースト野菜とクスクスと、いつものレモンとニンニク風味のチキンの胸肉(2人で1枚)。元々は Delia Smith の 「Roasted Vegetable Couscous Salad with Harissa-Style Dressing」ですが、多少省略したり変えたりして今はレシピを見ずに適当に作っています。

Today’s dinner was roasted vegetables, couscous and chicken breast.  I cooked a chicken breast in my usual way – marinaded in garlic, lemon juice and olive oil then sear outside and put it in the oven for 10 mintues at 180C.  The original recipe for the roasted vegetables and couscous is from Delia Smith but I’ve simplified and changed it a little.


Today, I used garlic cloves (with skin), aubergine, courgette, onion, red & yellow pepper and tomato.  I cut aubergine, cougette, onion, pepper in large squarish chuks, cut tomatoes (small ones) in half horizontally, got rid of most of the seeds.  I did salt & pepper, added a little olive oil to each vegetable, put them on 2 baking dishes – without mixing altogether, each vegetable in each area so they don’t get mixed up.  This way, you can easily take out what’s cooked if they cook at different times.  You want them to be a little brown at the edges.  Then mix them altogether (after taking the skin off the garlic cloves) and plate them in a dish with couscous and sprinkle on lots of coriander leaves.


The recipe for the sauce is also from the same recipe but I often add harissa paste to tomato paste (but today I didn’t have any so I just added red pepper) as well as cumin powder, lemon juice and jut a little olive oil.











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