Cape Town CousCous with Roasted Root Veggies & Feta ~ The Garden of Eating - a sinfully good blog about food

Thursday, November 15, 2007

Cape Town CousCous with Roasted Root Veggies & Feta

My oldest friend Chloe (we've known each other since we were 1!) has been living in Cape Town, South Africa for the past year or so. She's been learning some great new recipes while she's there. Below is one she sent me recently that sounded very tasty.Cape Town Cous Cous from Chloe

Cape Town Cous Cous with Roasted Root Veggies and Feta
  • 2 cups dry cous cous (whole wheat if preferred)
  • 3 cups root veggies cut into bite size pieces (squash, sweet potatoes, beets, etc.)
  • 1 red onion chopped into large pieces
  • 2 garlic cloves peeled and squashed
  • 1 cup mint, chopped
  • 1 cup Italian parsley, chopped
  • Juice of 1 lemon
  • 1 cup feta, crumbled
  • EVOO
  • 2 tbsp black mustard seed
  • 1 tsp garam masala
  • Salt and pepper to taste
1. Preheat oven to 400

2. Arrange cut root veggies, onions and garlic on cookie sheets, then drizzle with EVOO, salt and pepper, cover with foil and roast in oven at 400f until soft (remove foil as they soften to caramelize)

3. Put cous cous in a wide bowl and add boiling water to just above the top of the cous cous, cover and let stand until all the water has been absorbed, stir with fork to separate the grains

4. While the cous cous is warm, mix in the herbs, 1 tbsp EVOO and squeezed lemon

5. In a skillet over medium heat, add 1 tbsp EVOO and the black mustard seeds, heat seeds until they start to pop, turn off heat and add 1 tsp garam masala (if you can’t find garam masala, use 2 part curry powder, 1 part cinnamon and 1 part coriander)

6. Mix in warm spices and roasted veggies (remove whole garlic), crumble in feta

7. Garnish with a yogurt sauce of chopped cucumber and cilantro


ellen sue spicer said...

I would like to post your link onto my website, and would like to feature one or two of your recipes when I review the site. Is that OK?

Eve Fox said...

Hi Ellen Sue,
that sounds fine, so long as you attribute them to the blog and provide a link back. As for this particular recipe, however, it's pretty much the only one on my blog that was contributed by someone else (my friend in South Africa).