Honey-roasted vegetables with cumin and fig couscous and olive sauce

Name: Honey-roasted vegetables with cumin and fig couscous and olive sauce
Yield: Serve 4
Ingredients: salt and freshly ground pepper; 350 g couscous; 1 teaspoon ground cumin; 500 ml good vegetable stock, hot; 4 ripe but firm figs, cut into wedges; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh flat-leaf parsley; 4 tablespoons yogurt; 6 tablespoons olive oil; juice and zest of 1 lemon; 4 tablespoons good-quality honey; salt and freshly ground black pepper; 2 red peppers, cut into 1 cm dice; 2 courgettes, cut into 1 cm dice; 1 red onion, cut into wedges; 1 aubergine, cut into 1 cm dice; 600 ml good vegetable stock, hot; olive oil; 1 yellow pepper, cut into 1 cm dice; 120 ml milk; 60 g fresh white breadcrumbs; 50 g stoned black olives, chopped; 1 garlic clove, crushed; 50 g ground almonds

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Every honey is different, the flavour and strength determined by the flowers that the bees visit. Cheap brands all tend to taste the same, so it is worth paying that little bit extra for a good one.

Ingredients

For the Olive Sauce

120 ml milk
1 garlic clove, crushed
50 g

Vegetarian
Pasta

Method

Preheat the oven to 230°C/450°F/gas mark 8. For the olive sauce, place the milk, garlic, almonds and breadcrumbs in a food processor and blend to a smooth puree. Add the olives and blend for a further 20-30 seconds. With the motor running, gently pour in the the olive oil through the f