Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of Leigh Goldberg
Roast vegetable couscous with hummus dressing

Ingredients

Roasted Vegetables:
2 zucchini, sliced
1 eggplant, diced
2 capsicums, 1 red, 1 yellow, sliced into strips
2 handfuls button mushrooms
2 red onions, quartered
1/4 cup olive oil
Salt and pepper

Lemon couscous:
2 cups couscous
1/2 lemon (juice and zest)
2 tbsp olive oil
2 cups boiling water
Salt and pepper

Dressing:
1/2 cup hummus
2 tbsp lemon juice
1 tbsp water
Salt and pepper
1 handful parsley, chopped

Directions

Preheat oven to 180⁰ C

Place vegetables in a single layer in a roasting pan with the olive oil. Mix together until they are coated. Season generously with salt and pepper.

Roast vegetables in the oven for 50 – 60 minutes, turning every 20 minutes to ensure they are browned and cooked through. Allow to cool to room temperature.

In the meantime, put couscous into a large bowl and combine with lemon juice and zest, olive oil, salt and pepper. Add two cups of boiling water and mix together. Place a tea towel over the bowl for 5 minutes. Fluff the couscous with a fork and taste to check seasoning.

Mix all the dressing ingredients together in a bowl.

Pile the couscous into a serving dish, place room temperature vegetables on the top, add some parsley leaves (optional) and drizzle with hummus dressing and cracked black pepper.

Serves 6 – 8