Grilled vegetable and burrata couscous
This nutritious and delicious vegetarian couscous dish makes a wonderful main course. A variety of root vegetables are roasted then marinated in a zingy lemon-mint dressing, and served with creamy burrata. An explosion of flavours and aromas.
Ingredients
Additional:
Preparation
Step 1
100 g couscous – 1 cucumber – 1 large tomato
Pour the couscous into a large bowl and cover it with boiling water, about 1 cm above the surface of the couscous. Cover and let it sit for 5 minutes. Dice the cucumber and tomato, then add them to the couscous. Mix well.
Step 2
200 g baby carrot – 200 g Jerusalem artichoke – 200 g beetroot – 100 g turnip – 1 red onion – ½ head of garlic – 1 tbsp olive oil
Preheat the oven to 190 degrees Celsius. Wash, peel, and cut the vegetables into smaller pieces. Put them on a baking sheet along with half a head of garlic and drizzle with a tablespoon of olive oil. Bake for about 30 minutes until tender and golden brown.
Step 3
5 tbsp olive oil – ½ lemon (pressed juice) – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp pepper – 1 tbsp honey – 80 g chopped mint
In a large bowl, mix together olive oil, lemon juice, soy sauce, pepper, honey, and chopped mint. Mash the roasted garlic with a fork and add to the bowl along with the remaining roasted vegetables. Set aside to marinate for 10 minutes.
Step 4
120 g burrata cheese – ½ pomegranate (seeds only) – ½ bunch of parsley
Place the burrata on a plate, then top it with the couscous and the roasted marinated vegetables. Drizzle with the remaining marinade. Garnish with pomegranate seeds and parsley leaves.
Usually foods are marinated before baking, but in this recipe the marinade is used after cooking. The marinade gets absorbed into the roasted vegetables, giving them a more pronounced taste.
Recipe-ID: 1152
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100 g couscous – 1 cucumber – 1 large tomato
Pour the couscous into a large bowl and cover it with boiling water, about 1 cm above the surface of the couscous. Cover and let it sit for 5 minutes. Dice the cucumber and tomato, then add them to the couscous. Mix well.
200 g baby carrot – 200 g Jerusalem artichoke – 200 g beetroot – 100 g turnip – 1 red onion – ½ head of garlic – 1 tbsp olive oil
Preheat the oven to 190 degrees Celsius. Wash, peel, and cut the vegetables into smaller pieces. Put them on a baking sheet along with half a head of garlic and drizzle with a tablespoon of olive oil. Bake for about 30 minutes until tender and golden brown.
5 tbsp olive oil – ½ lemon (pressed juice) – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp pepper – 1 tbsp honey – 80 g chopped mint
In a large bowl, mix together olive oil, lemon juice, soy sauce, pepper, honey, and chopped mint. Mash the roasted garlic with a fork and add to the bowl along with the remaining roasted vegetables. Set aside to marinate for 10 minutes.
120 g burrata cheese – ½ pomegranate (seeds only) – ½ bunch of parsley
Place the burrata on a plate, then top it with the couscous and the roasted marinated vegetables. Drizzle with the remaining marinade. Garnish with pomegranate seeds and parsley leaves.
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