4 servings
roasted vegetables:
½ cup (50 g) slivered almonds
1 fennel bulb
1 sweet potato
2 red bell peppers
1 red onion
1 zucchini
½ tsp cinnamon
2 tsp dried mint
2 tbsp olive oil
1½ tbsp freshly squeezed lemon juice
salt and freshly ground pepper
2 cups (500 ml) couscous
½ cup (100 ml) raisins

2½ cups (600 ml) water
1 vegetable bouillon cube
1 tbsp olive oil
1 lemon, zest
yogurt dip with mint:
¾ cup (200 ml) plain yogurt
2 tbsp chopped mint
1 garlic clove, pressed
salt and freshly ground pepper
Oven roasted veggies. So simple and so tasty. Choose the vegetables you like or whatever is in season, for
better taste and better prices. The lemon, cinnamon, and mint give the vegetables a taste of Morocco.
Couscous with raisins and a fresh yogurt dip are the perfect companions for this dish.

The vegetables:

-Preheat the oven to 450°F (225°C). Roast the almonds in a hot and dry pan.
-Inspect your vegetables and chop them into smaller pieces. Spread the vegetables on an oven sheet
lined with parchment paper, add cinnamon, mint, and olive oil and mix well. Bake in the middle of the
oven until the vegetables are soft. It takes about twenty minutes. Squeeze the lemon juice over them,
season to taste with salt and pepper, and top with the toasted almonds.

The couscous:

-Put your dry couscous and raisins in a pot with a lid. Bring the bouillon to a boil and pour it over the
couscous. Remove from the stove and leave to swell for about five minutes.
Add olive oil and lemon zest and stir the couscous to make it fluffy.

The yogurt dip:
-Mix all ingredients and season to taste with salt and pepper.

Leave a Reply