MOROCCAN ROASTED VEG & COUSCOUS
The kids will be...
chopping, ripping, shaking, pouring
This mild and fruity dish is a great way to introduce kids to some gentle spices, as they really enjoy the mix of sweet roasted vegetables and fruit.
For the Moroccan Roasted Veg:
A selection of 3-4 root vegetables (I typically use 3 carrots or parsnips, and ½ small butternut squash but you can also use beetroot, potatoes or Jerusalem artichokes)
1-2 other vegetables (e.g. ½ cauliflower or broccoli and 1 courgette/aubergine/pepper)
2 garlic cloves (optional)
Salt and pepper
1 quantity of spice mix (1 tsp ground cumin, 1 tsp turmeric, ½ tsp ground cinnamon, ½ tsp ground ginger)
1 generous handful of dried apricots
500ml low salt vegetable stock
For the Couscous:
1 mug of couscous
2 mugs of boiling water
1 glug olive oil
Juice of ½ lemon or orange
Salt and pepper
A selection of “choose your own” ingredients, such as:
10 cherry tomatoes
2 spring onions
1 red pepper
½ bunch mint or coriander
1 handful pitted olives
1 handful seeds (e.g. pumpkin, sunflower, linseeds)
1 handful dried fruit (e.g. raisins, sultanas, cranberries, dates)
1 handful nuts (e.g. flaked almonds, pistachio, cashews, pine nuts)
1 handful pomegranate seeds
For The Roasted Veg:
1. Preheat the oven to 200°C.
2. Get messy washing and scrubbing the vegetables in 1 or 2 large bowls. If they are scrubbed well there is no need to peel them.
3. Chop all the vegetables into large chunks, putting them into a large mixing bowl as you go.
(Start off all vegetables with a sharp (grown-up) knife then let young children finish them off with a table knife. Cauliflower/broccoli florets can be ripped apart by kids with a little help to begin with).
4. Rip or snip the dried apricots into pieces (scissors are a great tool when cooking with children), then set the apricot pieces aside in a small bowl, separate from the vegetables.
5. Pour a few glugs of olive oil and a pinch of salt and pepper into the mixing bowl with the vegetables.
6. Crush the garlic using a garlic press, if using, or peel and cut into small pieces. Then add to the bowl.
7. Add the spice mix, letting the kids smell, touch and talk about each of the different coloured spices as you add them.
8. MIX. Have fun stirring everything together and watching the spices coat the vegetables.
9. Shake the vegetable mix into a couple of roasting trays and place in the oven to roast for 25-30 mins (keep the kids well out of the way for this part).
10. After this time, add the apricots and vegetable stock to the roasting trays and cook for a further 10-15 minutes. The kids can help you tidy and get started on the couscous while you wait.
For the Couscous:
1. Pour the couscous into a large mixing bowl along with the olive oil, and a pinch of salt and pepper.
2. Squeeze the lemon or orange juice into a bowl or cup and pick out any seeds. Add this to the couscous.
3. Take the bowl aside for a moment to add the boiling water, cover with cling film and set aside.
4. Prepare your selection of “choose your own” ingredients, placing each one in a separate bowl as you go along.
5. Chop the tomatoes and cucumber (again, start them off with a sharp knife then let kids finish them with a table knife).
6. Snip the spring onion. Spring onion can also be easily ripped into strips.
7. Pull the mint or coriander leaves from their stalks and rip them into pieces.
8. Snap the red pepper into chunks with your hands, the pepper can also be cut with a knife or snipped with scissors.
9. Squish the olives and break them into pieces with your fingers.
10. Crush or roughly chop the nuts, if using.
11. Pour the seeds, dried fruit, and pomegranate seeds into individual bowls.
12. By now the couscous should have swelled up and absorbed all the liquid in the mixing bowl. Let the kids take a look at the transformation and get them to help fork it up to separate the grains.
13. Give each kid their own bowl of couscous and let them customise their own salad by mixing and adding whichever “choose your own” ingredients they like.
Serve the roasted vegetables alongside the couscous and ENJOY!
Get the recipe's pdf here: