This is my take on Rose Eliot’s veggie stack with herby couscous. I was looking for a recipe for aubergine that’s a bit different to the usual ratatouille or moussaka, and this is one of my favourites! I used Jalapeño flavoured hummus, but you can use any kind that you like. I also had a little jar of red onion marmalade that was lovely tangy and sweet, but if you can’t find any, just roast a red onion cut into chunks with the rest of the veggies. If you don’t feel like making the dressing, some flavoured balsamic vinegar also works well. But the honey and mustard is really good with the roasted veggies, so give it a try. This recipe may have a long list of ingredients, but it’s easy to make, and oh-so-lovely!
for the veggies
1 sweet potato, skinned and cut into 1cm thick slices
1 red pepper, cut lengthwise into ten pieces
1 large aubergine, cut into chunky strips of 8cm long, and 2cm thick
2 tablespoons red onion marmalade (or any type of red onion preserve)
1 small tub (about 100g) of hummus
olive oil for roasting
some toasted pine nuts and fresh chopped parsley, to serve (optional)
for the couscous
200ml boiling water
2 teaspoons olive oil
3 tablespoons chopped parsley
salt, to taste
for the dressing
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons honey
2 teaspoons wholegrain mustard
Preheat the oven to 200 degrees.
Prepare the veggies as above, and place in an ovenproof dish. Drizzle with some olive oil and roast, uncovered, for 30-40 minutes, or until the sweet potato is cooked.
Meanwhile, prepare the dressing by whisking all the ingredients together.
Then, prepare the couscous. Place in a heatproof bowl, add the boiling water, olive oil and salt, and allow the couscous to absorb all the water.
Then, stir through the chopped parsley.
When the veggies are cooked, dish up the couscous on plates. Top each with a layer of sweet potato rounds. Divide the hummus and spoon on top of the sweet potatoes. Add a spoonful of red onion marmalade on top of that, and then pile the rest of the veggies on top.
Serve with scattered pine nuts and parsley, and drizzle the dressing over and around the entire stack.