Marigolds' Loft

I am a Vibrational Health Specialist, working with alternative modalities to help you on the road to good health.

Roasted Vegetables and Chickpeas with Couscous

 

Ingredients:

125g dried chickpeas, soaked in 500ml filtered water overnight

150g parsnips

150g sweet potatoes

150g celeriac

150g carrots

150g beetroot

1 tsp dried mixed herbs

2 tsp caraway seeds

4 Tbsp sesame oil

ground pepper and salt to taste

125g couscous

drizzle of lemon juice and olive oil

 

  1. Drain the chickpeas after soaking and place in a pan with 500ml water. Bring to the boil, cook uncovered for 20 minutes. And then partially cover and cook for another 1 – 1.5 hours unitl tender. Drain and set aside to cool.
  2. Preheat the oven to 180°C
  3. Cut all the veg into evenly sized chunks and place them in a large baking tray, together with the herbs and caraway seeds. Toss with the sesame oil and season with pepper and salt.
  4. Roast for about an hour, turning occasionally to prevent burning.
  5. When the vegetables are almost cooked, add the rinsed and drained chickpeas and return to the oven for about 10 minutes.
  6. Meanwhile prepare the rinsed couscous. Place it in a bowl, cover with hot, filtered water, and leave to soak for 10minutes.
  7. To serve, separate the grains of couscous with a fork and place on dinner plates. Add vegetables and drizzle with a little lemon juice and olive oil.
  8. Serve with flat breads.
 

    If you have a recipe that is great tasting and good for you and you would like to share it with us please send it to me at natbuehler@gmail.com

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