Mediterranean Vegetables with Couscous and Harissa Yoghurt

I thought after a diet of Christmas Cookie Balls, Mince Pies, Christmas Rocky Road, Gingerbread Cupcakes and Frozen Passionfruit Pavlova it might be time for me to put on  my "adult hat" and eat something that didn't involve chocolate, cream, Oreos, pastry or sprinkles... My family did have to drag me off the Slip'n Slide so I could make it, however!



Mediterranean Vegetables with Couscous and Harissa Yoghurt
inspired by Yottam Ottolenghi's Plenty
Serves 4

For the Vegetables:
1/4 cup olive oil
1 large onion, large dice
4 garlic cloves, thinly sliced
1 jalapeno, thinly sliced
1 red capsicum, large dice
300g pumpkin, peeled and cut into large dice
1 zucchini, large dice
1 medium eggplant , large dice
1 small potato, large dice
2 tomatoes, peeled and chopped
1/2 teaspoon agave nectar
1 tablespoon tomato paste
Sea slat flakes
Freshly ground black pepper
1 cup water
Coriander leaves
1/4 cup toasted pine nuts

For the Harissa Yoghurt:
1 cup thick Greek yoghurt
1 - 2 teaspoons harissa
Squeeze lemon juice

For the Couscous:
1 cup couscous
2 cups boiling water
Sea slat flakes
Freshly ground black pepper
1 tablespoon olive oil

Make the Vegetables:
Pour the oil into a large pan and heat on medium. Add the onions and cook for 5 minutes. Add the garlic, jalapeno, and capsicum and cook for another 5 minutes. Add the pumpkin, zucchini and eggplant and cook for a further 5 minutes. Add the potato, tomatoes, agave, tomato paste and season well. Add the water and cover with a tight fitting lid and simmer for 30 minutes.

Preheat the oven to 200 degrees C.

Pour the vegetables into a large roasting so that the vegetables form one layer (not too deep), and bake for 30 minutes, until the vegetables are super soft and most of the liquid has evaporated.

Make the Couscous:
Put the couscous into a 1 litre bowl. Pour the boiling water over and add the seasonings and oil. Cover with cling film and leave to 8-10 minutes, until all the water is absorbed. Fluff with a fork.

Make the Harissa Yoghurt:
Put all the ingredients into a bowl and stir to combine.

To Serve:
Put a spoonful of couscous onto four plates. Make a well in the middle and spoon the vegetables into the well. Top with harissa yoghurt, pine nuts and coriander leaves.