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