Saturday, 12 March 2011

Rocket and Roses Roasted Carrot, Parsnip, Shallot & Garlic Couscous

Kitchen Play List:   Mr. Buble ~ Cry Me a River
                                   Jack Johnson ~ Go On
                                   Metallica ~ Enter Sandman
                                   Melissa Etheridge ~ Like The Way I Do
                                   Sara Sant'Ambrogio ~ Ave Maria
                                   Bowes & Morley ~ Something About My Baby
                                   The Kinks ~ Tired of Waiting For You
                                   Within Temptation ~ What Have You Done Now? 

I finally got around to making the Mystery Ingredient Challenge Recipe! Only two days late lol.  I didn't want to mess around with the little beauties too much and roasting them seemed the best way to go. Then I started adding things to it and the following recipe is what I came up with. 

Rocket and Roses Roasted Carrot, Parsnip, Shallot & Garlic Couscous
(Original recipe from the Rocket and Roses Vegan Kitchen)

1 packet of baby parsnips, washed and top and tailed
2 packets of baby carrots, washed and top and tailed
5 shallots, peeled and halved 
6 small garlic cloves, gently crushed under a knife - skins left on!
2 tbsp sunflower oil 
7 oz couscous, rinsed and drained
9 fl oz hot veggie stock
6 med tomatoes, peeled and deseeded
1 tbsp balsamic vinegar
4 tbsp roughly chopped fresh parsley
2 tbsp fresh parsley leaves ~ to garnish

In a long shallow baking dish, place the carrots, parsnips and shallots. Pour over the oil and toss to ensure all are coated. Place the slightly crushed garlic  cloves (with skins still on!) amongst the veggies and place in a pre-heated oven at 400'F/200'C/Gas Mark 6. Roast for 30-40 minutes or until the veggies are cooked, tossing them a couple of times during this time. Once cooked leave them to cool down whilst you prepare the couscous. 

Pull the garlic cloves out of the baking dish and gently peel the skins off and discard. Trim the tops and then mince the roasted cloves. In a bowl put the drained couscous and then stir in the minced garlic, pour over the hot stock and stir. Cover tightly with a lid or clingfilm. Leave for 10-15 minutes to absorb the stock. 

Take the warm parsnips, halve and cut into six pieces, and halve the carrots. Cut the shallot into three pieces per half and toss them into a large serving dish. Drizzle with the balsamic vinegar and stir in the chopped parsley.

Once the couscous is ready fluff it up with a fork and stir it into the veggies. Then sprinkle with the garnish parsley and serve. 

I kept to one side 2 parsnips and 2 carrots to use as a garnish for the photos but you don't need to do this unless you