Couscous with tomatoes and spinach


Ingredients 21
Servings 0
Time

Ingredients

  • CARROT AND CORIANDER JUS
  • 750
    ml
    carrot juice
  • 7
    ml
    chopped lemon grass
  • 7
    ml
    freshly squeezed lime or lemon juice
  • 2
    ml
    lime or lemon peel
  • red chilli, chopped
  • 1
    ginger, peeled and chopped
  • 7
    ml
    chopped coriander
  • salt and pepper
  • VEGETABLES
  • 12
    ripe medium tomatoes, halved and trimmed
  • olive oil
  • balsamic vinegar
  • salt and sugar
  • 500
    g
    spinach, stalks removed
  • COUSCOUS
  • 500
    ml
    water
  • pinch salt
  • good pinch saffron threads
  • 5
    ml
    miso paste or vegetable stock
  • 500
    ml
    couscous
 

Method

 
JUS: Place first 6 ingredients in a saucepan, bring to boil and cook, uncovered, until reduced by half. Strain through a sieve and add chopped coriander. Season to taste with salt and pepper. Set aside. VEGETABLES: Place tomatoes on a baking sheet and sprinkle lightly with oil, vinegar, salt and sugar. Roast at 130 ºC for about 1 hour, or until soft and slightly browned. Wash spinach well and steam until wilted, adding a dash of jus, or season with salt, pepper and nutmeg. COUSCOUS: Bring water, salt, saffron and stock to boil. Boil for about 5 minutes. Pour over couscous, cover and leave until couscous is swollen and fluffy. Drain, if necessary. TO ASSEMBLE: Use individual moulds (ramekins) and tip out, or shape by hand. If using ramekins, layer as follows: couscous, tomatoes, spinach and turn out onto plates. If shaping by hand, start with a layer of spinach, top with tomatoes and spoon couscous over. If desired, deep-fry thin slices of leek (white parts only) and arrange on top. Heat jus and pour around couscous tower, then serve. Serves 10-12 as starter or 4-6 as a main course.
 

Read more on: steam  |  starch  |  roast
 

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