Spiced Mediterranean vegetables with lemon, couscous and feta
Prep time:plus 1hr marinating
Skill level: Easy peasy
Costs: Cheap as chips
This is a fabulously aromatic lemony vegetarian dish made with Zatar – a Middle Eastern mix of toasted sesame seeds, thyme, salt and sumac (a spice from a flowering plant). Use any vegetables you like, as long as you cut them into chunks of similar size so that they cook at the same rate. Serve on a bed of freshly prepared couscous and feta cheese for a delicious, light finish to this healthy dinner or hearty lunch that the whole family can enjoy.
IngredientsFor the marinade:
- 2tsp Zatar
- 1-2tbsp olive oil
- Juice of 1 lemon
For the veggies:
- ½ butternut squash, peeled and cut into 2cm chunks
- 2 courgettes, cut into 2 cm chunks
- 1 red pepper, cut into 2 cm chunks
- 1 green pepper, cut into 2cm chunks
- 1 lemon, cut into eighths
- 200g chick peas (from a can, drained)
- 50g feta cheese, cut into very small cubes
- 100g couscous
On its own, couscous is very bland, but it is a great vehicle for other flavours, so experiment with your favourites
- Prepared the couscous with enough boiling water to cover it with 1 cm at top. Leave to absorb for a few mins, then fluff up with a fork
- In a large bowl, toss all the veggies and lemon chunks together with the Zatar marinate. Leave to marinade for 1 hour or more to allow the flavours to absorb.
- Transfer to a shallow roasting dish and cook in the oven, preheated to 180°C/350°F/Gas Mark 4 for 40-45 mins, until the veg is very tender. Ten minutes before the end, add the chick peas (if you add them before, they turn into shotgun pellets!)
- Mix the feta into the prepared couscous. Serve the veggies piled on top of the couscous.