Cous-cous a la Delia
For the Cous-cous
275g cous-cous
500ml vegetable stock or boiling water
110g firm goats cheese
Make up the cous-cous according to the instructions on the pack. All this usually involves is placing the cous-cous in a bowl, covering with boiling stock or water and leaving for five minutes. Its important that you measure out the fluid correctly, then all you do is fluff it with a fork before serving. Chop the goats cheese into sugar-cube-sized pieces and put aside ready to serve.
For the Roasted Vegetables
A combination of red peppers, yellow peppers, cherry tomatoes or large tomatoes cut into quarters, onion cut into squares, courgettes, aubergine etc.
Cut into large but even sized pieces, leaving the cherry tomatoes whole. Arrange on a roasting tray, drizzle with olive oil, and crushed garlic, salt and pepper. Place in the oven on the highest shelf at 240 degrees, or gas mark 9 for between 30 and 40 minutes, until browned.
For the Dressing
110ml olive oil
1 teaspoon cayenne pepper
2 tablespoons ground cumin
2 heaped tablespoons tomato puree
4 tablespoons lime juice (which is about two limes worth)
Simply whisk all the ingredients together and put into a jug ready to serve.
Serving
Once the vegetables have cooled all you need to do is place the cous-cous in a large bowl, and gently pile the vegetables and goats cheese on the top. You can pile lettuce leaves on top of this, and then just drizzle the dressing over all of it. It looks and tastes amazing, great as a side dish to kebabs or thin steaks.
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