This delicious recipe was created by Helen from @thegreekvegetarian for Romeo’s on Adelady TV, Channel 9
Prep: 25 mins
Cook: 50 mins
Serves: 4 people
1Pre-heat your oven to 180°C degrees (fan-forced).
2Soak the saffron in 300ml of boiling water and allow to infuse.
3Meanwhile, chop the vegetables into chunks and place them into a large baking dish. Add in the garlic, sun-dried tomatoes, drained chickpeas and all the dry herbs. Season well with salt and pepper.
4Drizzle the vegetables with a generous amount of olive oil and then mix through with your hands.
5Mix the tomato paste in with the saffron water then pour into the dish and place into the middle rack of your oven for approximately 1 hour.
6When the vegetables are almost tender, place the couscous in a bowl with 1 heaped teaspoon of chicken stock powder and 2.5 cups of boiling water. Cover the couscous with a plate on top of the bowl and leave for 5-10 minutes. Fluff the couscous up with a fork and set aside for serving.
7Serve the couscous on the base of a large platter followed by the vegetables on top. Drizzle the vegetables with Greek yoghurt and harissa paste. Finally, garnish with fresh herbs, pieces of preserved lemon, almonds and apricots.
1 pinch of G-Fresh Saffron
2 cloves of garlic (minced)
1 tsp G-Fresh Ground Cumin
1 tsp G-Fresh Ground Cardamom
1 tsp G-Fresh Ground Cinnamon
1 tsp G-Fresh Ground Ginger
1 tsp G-Fresh Ground Coriander Seeds
1 tsp G-Fresh Ground Allspice
2kg of mixed vegetables of your choice — (suggest carrots, red and yellow capsicums, pumpkin, red and yellow cherry tomatoes, zucchini and red onion)
1 x 400g tin of chickpeas
1/2 cup sun-dried tomatoes
1 cup of natural Greek-style yoghurt
3 tbsp harissa paste
2 tbsp tomato paste
1 cup dried apricots (diced)
1 cup slithered almonds
1 preserved lemon (diced)
2.5 cups of couscous
1/2 bunch of mint and flat leaf parsley (roughly chopped)