Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
WITH the weather beginning to pick up a little, this roasted Mediterranean vegetable couscous dish is a great in between weather supper. It combines roast vegetables with the creamy couscous, and is surprisingly filling. I particularly like it served with some grilled fish or chicken, but it is also substantial enough to be a light dinner by itself. If you do not like any of the vegetables then substitute with broccoletti, spinach or green beans.
Serves 4
4 red peppers, sliced
2 courgettes, sliced
1 aubergine, cubed
6 tomatoes, diced
1 sliced red chilli
1 tbsp. dried oregano
200g couscous
2 garlic cloves, minced
400g tin chickpeas
75g mascarpone cheese
2 tbsp. olive oil
10g pomegranate seeds
Fresh basil leaves
Salt
Freshly ground black pepper
Heat oven to 200C . Place the red peppers, aubergines and courgettes in a roasting tray with the garlic, olive oil, and oregano. Roast in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for a further 20 mins until the tomatoes and peppers are beginning to blister.
Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cover the bowl with cling film and seal tightly. 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 four plates, top with the roasted vegetables.
Garnish with fresh basil and pomegranate seeds.
