Griddled autumn vegetables with mustard sauce & fruity cous

Yield: 6 servings

Measure Ingredient
2 \N Onions; red if possible,
\N \N ; cut into wedges
5 \N Carrots; quartered
4 \N Parsnips; halved
8 smalls Potatoes; halved
2 \N Bulbs fennel; halved
1 \N Aubergine or 1 butter nut squash
2 larges Leeks; cut into chunks
\N \N ; diagonally
2 larges Courgettes; cut into chunks
\N \N ; diagonally
4 \N Sprigs rosemary
4 \N Sprigs thyme
\N \N Olive oil
\N \N Sea salt and pepper
\N \N Alternatively use any available autumn
\N \N ; vegetables
1 \N 500 gram pac cous cous
2 \N Shallots finely chopped
1 litre Hot vegetable stock
125 grams Ready-to-eat dried figs; roughly chopped
125 grams Ready-to-eat dried apricots roughly
\N \N ; chopped
50 grams Pine kernels - toasted
\N \N A pinch of all spice
\N \N Zest & juice of 1 orange
2 \N Heaped tbsp chopped leaf parsley
\N \N Seasoning

FOR THE COUS COUS

1 Heat the griddle pan, place a layer of vegetables on the pan and cook on all sides until charred and softened. When the first batch is cooked, remove and keep warm and continue to cook the vegetables. Toss in olive oil and sprinkle with sea salt and pepper. Keep warm.

2 Put the cous cous and shallots in a bowl. Pour over the boiling stock and stand for 15 minutes until absorbed.

3 Mix in the rest of the ingredients and season generously. Serve the griddled vegetables on a bed of cous cous, garnished with chopped parsley.

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Recipe by: Good Living

Converted by MM_Buster v2.0l.

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