Moroccan glazed vegetables with orange mint couscous

Recipes / Vegetarian

A sensational vegetarian option from Curtis Stone, your family will love these lightly spiced vegetables with orange mint couscous!

Recipe «Moroccan glazed vegetables with orange mint couscous» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 cups couscous, 3 1/2 tbsp Coles olive oil, 1 medium eggplant, diced, Salt & pepper, to taste, 1 1/2 tsp ground coriander , 1 1/2 tsp ground cumins seeds, 1 brown onion, diced, 1 medium carrot, thinly sliced diagonally , 1 1/2 cups raisins, 3/4 cup orange juice, 1 cup water, 1/4 bunch mint, roughly chopped, plus extra leaves to garnish, 1/2 cup vegetable stock, 1/2 cup light natural Greek-style yoghurt, 1 cup spinach leaves, 2 tbsp pine nuts, toasted.

Ingredients:

  • 1 1/2 cups couscous 
  • 3 1/2 tbsp Coles olive oil 
  • 1 medium eggplant, diced 
  • Salt & pepper, to taste 
  • 1 1/2 tsp ground coriander 
  • 1 1/2 tsp ground cumins seeds 
  • 1 brown onion, diced 
  • 1 medium carrot, thinly sliced diagonally 
  • 1 1/2 cups raisins 
  • 3/4 cup orange juice 
  • 1 cup water 
  • 1/4 bunch mint, roughly chopped, plus extra leaves to garnish 
  • 1/2 cup vegetable stock 
  • 1/2 cup light natural Greek-style yoghurt 
  • 1 cup spinach leaves 
  • 2 tbsp pine nuts, toasted 

Instructions

  1. Heat 1 1/2 tablespoons oil in a large non-stick frying pan, over high heat. Add eggplant and cook until golden brown, tossing a few times to colour all sides. Season with salt & pepper to taste. Remove from pan and set aside on a plate.
  2. Return pan to medium heat and add remaining oil, coriander, cumin and onion and cook for 5 minutes, or until soft. Add carrot and cook for 3-5 minutes, or until tender.
  3. Meanwhile, in a shallow dish mix cous cous and raisins. Combine orange juice and water in a medium saucepan over high heat. Bring to the boil then pour evenly over cous cous. Cover and stand for 5 minutes. Fluff with fork and stir in half of the mint.
  4. Return eggplant to pan with onions and carrot, add stock and heat through. Cook for 1-2 minutes, or until reduced slightly. Turn off heat, remove and stir in yoghurt until smooth. Fold in spinach.
  5. To serve, divide cous cous evenly among 4 plates and top with vegetables. Garnish with remaining mint and pine nuts.