Roasted Winter Vegetables With Saffron Couscous Food

ROASTED VEGGIES WITH COUSCOUS

Steps:

• Preheat your grill to a high heat, outdoor or indoor.
• Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
• While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
• Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

SAFFRON ROASTED VEGETABLE COUSCOUS

Steps:

• SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.;

EARLY AUTUMN ROASTED VEGETABLES WITH COUSCOUS

Steps:

• Preheat oven to 450 degrees.
• In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs.
• Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.

ROASTED WINTER VEGETABLES WITH SAFFRON COUSCOUS

Steps:

• Preheat the oven to 400°. On a large rimmed baking sheet, toss the sunchokes, carrots, parsnips, sweet potatoes, shallots, olive oil, lemon zest, ginger, cinnamon, turmeric and crushed red pepper. Season generously with salt. Roast the vegetables for about 30 minutes, until tender and browned in spots. Stir 1 cup of the water into the vegetables and scatter the currants and bay leaf on top. Roast for about 10 more minutes, until the currants are plump and the vegetables are saucy. Discard the bay leaf. Meanwhile, put the couscous in a large heatproof bowl. In a small saucepan, bring the remaining 1 1/4 cups of water to a boil with the butter. Remove from the heat, add the saffron and a generous pinch of salt and let stand for 5 minutes. Bring the water back to a boil and pour it over the couscous. Cover the bowl with plastic wrap and let stand for 10 minutes. Fluff the couscous with a fork and season with salt. Transfer the couscous to plates and spoon the roasted vegetables and their juices on top. Garnish with chopped cilantro and pistachios and serve.

SAFFRON ROASTED VEGETABLE COUSCOUS

Steps:

• Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper.
• Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock.
• Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes.
• Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Garnish with diced red pepper and cilantro.

COUSCOUS WITH ROASTED VEGETABLES

Steps:

• Vegetables-. Preheat oven to 425 degrees. Combine the first 4 ingredients in a large, shallow roasting pan. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended. Drizzle the mixture over the vegetables and stir to coat. Roast uncovered, until the vegetables are tender, (about 20 minutes), stirring once halfway through the roasting time.
• Couscous-. In a saucepan, heat butter, add couscous and stir to coat. Cook until it is starting to brown. Add seasoning package. Add boiling broth, stir, cover, and remove form the heat. Let stand for 5 minutes. Place in a serving bowl, fluff with a fork and arrange vegetables on top.

FESTIVE HONEY-GLAZED ROASTED ROOT VEGETABLES WITH SAFFRON

Steps:

• Pre-heat the oven to 200C/400F/Gas Mark 6.
• Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot.
• Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
• Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
• After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
• Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
• Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley.
• I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!