Saturday, 22 November 2014

Roasted Vegetable Couscous with Mascarpone

This is meant to be a hot dish and I think it would be lovely as such but I had it cold for lunch and it was really good. I'm not a huge fan of tinned chickpeas but adding them to the couscous cooks them a bit and makes them softer.

Roasted Vegetable Couscous with Mascarpone (from Good Food Magazine October 2009)
(Serves 4)
4 red peppers, deseeded and sliced
2 courgettes, halved and then cut into thick sticks
2 garlic cloves, peeled and bruised
1 tbsp olive oil, plus extra for drizzling
½ tsp sugar
6 tomatoes, quartered
1 red chilli, deseeded and finely sliced
200g couscous
400g can chickpeas, rinsed and drained
50g mascarpone or full-fat soft cheese
small handful chopped flat-leaf parsley
Heat oven to 200C and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.

Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Covered with cling film and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.

Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil. Or pack into a lunchbox and leave to cool.

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