Lammas Garden Vegetable Couscous Recipes

Steps:

• In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

Steps:

• For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.
• Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
• In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.

Steps:

• 1. Place couscous in a medium heatproof bowl. Pour 1 cup boiling
• water over the couscous, cover, and let stand 10 minutes. Fluff with
• a fork.
• 2. Cut bell pepper into 1-inch-long matchsticks, and add to the warm
• couscous. Thinly slice the scallions crosswise, and add to the bowl.
• Add cherry tomatoes.
• 3. In a small bowl, whisk olive oil and lemon juice together. Season
• with salt and pepper. Drizzle over couscous, vegetables, and toss.
• Garnish with lemon zest, if desired, and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Steps:

• 1. Place couscous in a medium heatproof bowl. Pour 1 cup boiling water over the couscous, cover, and let stand 10 minutes. Fluff with a fork. Cut bell pepper into 1-inch-long matchsticks, and add to the warm couscous. Thinly slice the scallions crosswise, and add to the bowl. Add cherry tomatoes. In a small bowl, whisk olive oil and lemon juice together. Season with salt and pepper. Drizzle over couscous, vegetables, and toss. Garnish with lemon zest, if desired, and serve