This week I opted for a medium veg box less roots, and I have to say, I haven’t been quite so excited about my vegetable selection for a while. Sometimes I struggle for inspiration, for what to conjure up with yet more vegetables, but this week I could have used up my box three times over. The sight of parsnips and Brussel sprouts fills me with joy and is one of the few things I really look forwards to about winter – shorter days, central heating, layers of clothes, colds, mud and rain – no thank you but seasonal winter vegetables, being earthed up after a whole summer in the ground – now that’s a treat.
I started by putting nearly the whole box in one dish. A Moroccan inspired Harissa Roast Vegetables with Coriander and Preserved Lemon Cous Cous. I put in the red onions, the parsnips, the aubergine, the cauliflower and the courgettes. Then I threw in half a butternut squash I had left after making last week’s muffin. Had I had carrots, sweet potato or peppers in my box, they would have gone in too. You could serve this with Cauliflower Cous Cous, my obsession of the last few weeks but this week I was yearning for the real thing.
When it comes to Harissa, they vary in heat, so be careful. My favourite is Rose Harissa which is packed with flavour, without being overtly hot, so you can use generously.
Harissa Roast Vegetables with Coriander and Preserved Lemon Cous Cous & Tahini
½ butternut squash, squash into bite-size pieces (you can leave skin on the squash, it’s up to you).
3 parsnips, peeled and cut into large bite-sized chunks
3 courgettes, thickly sliced 1 ½ cms
½ cauliflower broken in to large florets, each cut in half
4 garlic cloves, leave skin on
2 red onions, peeled and cut into wedges through the root
1 aubergine, cut into large bite-sized chunks
1 tsp cumin seeds
2 tsp Ras el Hanuot
2 tbsp harissa paste
6 tbsp. Olive oil
2 tbsp. Tahini
Bunch of fresh coriander
4 small preserved lemons, seeds removed and finely chopped
Heat oven to 200C/180C fan/gas 6. Mix the harissa with 5 tablespoons of the olive oil, the Ras el Hanout and the cumin seeds. Add a teaspoon of salt. Use this to coat the vegetables before roasting. It is important that they have enough room, spread out on baking trays. Some veg, such as courgettes and aubergines benefit from having a tray to themselves if you want to make sure they brown. Root vegetables such as parsnips and squash which cook in similar times can share a tray. They cauliflower, onions and garlic cloves go together on another. Roast for 15 minutes before checking and moving around the veg to ensure even cooking. Check again after another 15 minutes and remove or give longer. They should all be golden brown and tender.
Meanwhile, make the Tahini dressing by very simply adding the juice of half a lemon to the Tahini with a large pinch of salt. Stir in enough water to make a smooth, creamy consistency. Check seasoning and add more salt or lemon juice to taste.
Meanwhile put couscous into a large bowl and put the kettle on. Mix the final tablespoon of olive oil in with the cous cous and a large pinch of salt. Massage the oil into the cous cous and then cover with boiling water. Set aside for 10 mins. Fluff up with a fork.
Meanwhile, chop your coriander and preserved lemons and add to the cous cous when ready. When the roast veg are ready, toss together, check seasoning and pile onto of the cous cous. Drizzle with the Tahini sauce.