mediterranean roast vegetables with harissa couscous and leaf salad

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Cooking receipe to make mediterranean roast vegetables with harissa couscous and leaf salad under category Aga Recipes. You may find some video clips related to this receipe below.

mediterranean roast vegetables with harissa couscous and leaf salad

1 small aubergine trimmed

1 courgette topped and tailed

1 medium red onion peeled

1 red or orange pepper halved and seeded

1/2 bulb of garlic unpeeled

salt and freshly ground black pepper olive oil

1 ripe but firm marmande

tomato cut into quarters

1 small head chicory cut into 20mm slices

2 tsp harissa paste

250m1 vegetable stock

175g couscous

2 tbsp basil freshly torn

100g chevre or other firm goats cheese cut into small dice

salad leaves

3 tbsp vinaigrette dressing

aga equipment:

large roasting tin on second set of runners in roasting oven

Cut the aubergine and courgette into 25mm chunks then cut the onion and pepper into eight wedges.

Place in the bottom of the roasting tin with the garlic and season lightly then drizzle with olive oil and roast for 25 minutes stirring and adding the tomato and sliced chicory after 15 minutes.

Blend the harissa and stock in a small pan and bring to the boil.

Shoot in the couscous stir then cover the pan and leave to stand on the back of the aga until required.

Cut the skin from the roasted garlic and squeeze out the softened flesh mixing it back into the vegetables with the basil and cheese and stirring until the cheese has melted.

Fluff up the couscous with a fork then divide it between four warmed plates. Top with the roasted vegetables and then a mound of dressed salad leaves. Serve immediately.

This is a complete meal in a salad. The cheese makes it quite a substantial main course or you could serve it for a starter for 8.

Serves 4

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