Vegetarians: See how to prepare Sumac roasted vegetable with couscous
Today i ain’t going to be doing much about relationships talks, marriage tips and advice’s but more on foods and health tips. Like a friend once said that “Food is the best part of life and eating good food is the best thing that has ever happened to him. Which leads me to a very great meal for vegetarians with easy steps and methods to cook this Five Star dish.
Sumac roasted vegetable with couscous, a salad which happens to be one of the best vegetarian dishes ever to be served. Liven up your veg with a sprinkling of fresh and zesty sumac
The combination of goats’ cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively very five-star.#Winks
Ready in Cooking time Prep time
50 minutes 40 minutes 10 minutes
Ingredients;
2 red onions, peeled and cut into wedges
2 red and 1 yellow sweet point pepper, cut into large chunks
2 courgettes, cut into thick slices
1 fennel bulb, cut into wedges
1 tbsp olive oil
2 tsp sumac
200g radishes, halved
150g cherry tomatoes
240g couscous
350ml hot vegetable stock, made with ½ stock cube
Handful of fresh dill, roughly chopped
Method;
1. Preheat the oven to 200°C/gas mark 6. Put the onions, peppers, courgettes and fennel in a large roasting tray and drizzle over the olive oil. Sprinkle over the sumac and then stir the vegetables well until they are evenly coated.
2. Place in the oven and roast for 25 minutes. Add the radishes and tomatoes, then roast for 10-15 minutes until golden and tender. Remove from the oven and leave to return to room temperature.
3. Meanwhile, put the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave for around 10 minutes, until all the stock has been absorbed. Remove the plate and fluff the grains with a fork. Leave to cool, then season with black pepper and stir through the dill. Serve the couscous with the roasted veg on top.
When you’re ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened. Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving jug.
To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and hand the rest of the dressing around separately.