In this dish I've chosen to use five different spices that are often used in Middle Eastern cooking. If you prefer to buy a pre-mixed spice blend, then Lebanese Seven Spice mix or Bahrat would be good alternatives.
I often serve this with griddled or fried Haloumi, but it would work well as an accompaniment to other regional dishes, such as falafels.
To add a touch of sweetness, I drizzle over a pomegranate or
honey and mustard salad dressing. These go especially well if you are serving Haloumi with the spiced couscous, as the sweetness of the dressing is a lovely contrast to the salty cheese.
Serves 3-4
Olive oil
1 large red onion
1 large red pepper
1 large yellow pepper
1 teaspoon of paprika
1 teaspoon of ground cinnamon
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1-2 teaspoons of Ras el hanout
170g wholewheat couscous
260g vegetable stock
70g soft apricots (in a packet)
Handful of toasted sliced almonds
Seasoning
Flat leaf parsley to garnish
- Pre-heat the oven to 200°C.
- Peel the red onion deseed the peppers, then cut it into 1-2cm dice.
- Throw the diced vegetables into the bottom of a roasting dish, then add the spices (except the Ras eh hanout), seasoning and 3 tablespoons of olive oil. Mix well to combine.
- Place in the hot oven for 15 minutes.
- Dice the apricots.
- After 15 minutes, give the roasting tin a good shake so that all of the peppers and onions have an opportunity to brown.
- Return the roasting tin to the oven and after a further 5 minutes, increase the heat to 210°C.
- Drizzle a little olive oil in the bottom of a lidded saucepan, over a low to medium heat.
- Once the oil is warm but not too hot, add 1-2 teaspoons of Ras el hanout. Stir well, being careful not to let the spices burn.
- Pour in the hot stock and bring to the boil. Turn off the heat and stir in the couscous. Place the lid on the pan and leave for 10 minutes. (All of the stock should absorb.)
- Mix together the roasted vegetables, diced apricots, toasted sliced almonds and couscous.
