Spiced, Roasted Vegetables with Moghrabieh

#Veganuary continues to gain momentum. What could be more natural and wholesome than a tray of roasted veggies, spiced up with a little Ras El Hanout to keep out the cold of winter. Moghrabieh is a giant couscous so gives the dish some extra texture. If you can’t find it you could use normal couscous or bulghar, or even freekeh or quinoa, but I would serve it on the side rather than adding to the dish while in the oven.

Serve this warm or at room temperature with some humus or soya yogurt and flat-breads.

You can use pretty much whatever you like here. I made mine as follows and made enough to serve 4 for a light lunch.

3 tablespoons olive oil
1 aubergine
1 courgette
1 carrot – peeled
2 small beetroot – peeled
1 small red pepper
1 small green pepper
3 cloves garlic
generous pinch of salt
1 teaspoon paprika powder
1 teaspoon cumin seeds
2 teaspoons Ras El Hanout
A handful each of parsley and coriander
A good fistful of baby spinach
1 cup Moghrabieh

Put the oven onto 200C.
Dice the vegetables and put in a pan with the whole garlic cloves, spices and oil. Leave the spinach, parsley and coriander for later.
Mix well so everything is coated in the oil and the spices are distributed across all the veg.

Roast for 45 minutes, turning the vegetable from time to time.

Meanwhile, cook the moghrabieh as per the instructions. Add to boiling water and simmer for 12-15 minutes until al dente. Drain, then add to the roasting dish for the final 15 minutes cooking time, stirring them in so they too are coated with the spices.

When you remove from the oven it should look something like this….

20160103_114006

Allow to cool for 5 minutes then stir in the chopped parsley, coriander and spinach leaves….

20160103_154601

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