- 1 large clove garlic, crushed
- 3 tablespoons extra virgin olive oil
- 4 large sprigs of fresh rosemary
- 1 large yellow capsicum, seeded and cut into wide strips
- 1 large red capsicum, seeded and cut into wide strips
- 2 zucchini, halved lengthwise, then cut into 2.5 cm chunks
- 1 tablespoon lemon juice
- harissa or other chilli sauce, to taste
- 2 tomatoes, peeled, seeded and diced
- large handful of fresh coriander leaves, mint or parsley, or a combination of these, coarsely chopped
- salt and pepper
- 2 cups (500 ml) vegetable stock
- 10–12 saffron threads
- 1¾ cups (325 g) couscous
- 1 bay leaf, torn in half
- ½ cup (60 g) raisins or sultanas
- 20 g butter
- 2 spring onions, trimmed and finely chopped
- Preheat the oven to 200°C.
- Place the garlic and oil in a small bowl and set aside to infuse while the oven heats.
- Lay the rosemary sprigs in a roasting tin and set aside.
- Meanwhile, for the couscous, put the stock and saffron in a saucepan.
- Bring to the boil, then cover, remove from the heat and leave to infuse.
- Rub the capsicum and zucchini pieces with a little of the garlic–flavoured oil so they are well coated.
- Place the capsicums in the roasting tin on top of the rosemary and roast for 10 minutes.
- Add the zucchini and continue roasting for 20–25 minutes, turning the vegetables once or twice, until they are tender and slightly charred.
- Pour the remaining garlic–infused oil into a large bowl.
- Whisk in the lemon juice, and harissa and seasoning to taste to make a dressing.
- Transfer the cooked vegetables to the bowl containing the dressing and add the tomatoes.
- Stir, then allow to cool.
- Bring the saffron–infused stock to the boil.
- Add the couscous, bay leaf and raisins or sultanas.
- Stir well, then cover and remove from the heat.
- Leave to stand for 5 minutes.
- Add the butter to the couscous and place over a moderate heat.
- Cook for 1–2 minutes, fluffing with a fork to separate the grains.
- Remove the bay leaf.
- Stir in the spring onions and season to taste.
- Leave the couscous to cool until just warm or allow it to cool completely, as preferred.
- Place the couscous on a serving platter.
- Top with the vegetables and any dressing remaining in the bowl, scatter the chopped herbs over and serve.
- Lightly grilled pita bread is the ideal accompaniment.
Preparation: about 20 minutes, plus optional cooling
Cooking: about 40 minutes