Curried Couscous with Roasted Vegetables, Peach Chutney, and Coriander Yoghurt

Ingredients for Curried Couscous with Roasted Vegetables, Peach Chutney, and Coriander Yoghurt

• 3 cups (loosely packed) fresh coriander leaves (from 3 large bunches)

• 1 cuillère à soupe de jus de citron vert frais

• 3/4 cuillères à café de sel

• 120ml de yaourt nature au lait entier

• 120ml de crème aigre

• Spray d'huile végétale antiadhésive

• 900g aubergines, unpeeled, cut into 1-inch cubes

• 6 tablespoons corn oil

• 575g medium courgette, halved lengthwise, cut crosswise into 1-inch pieces

• 3 large red peppers

• 2 tablespoons corn oil

• 1 oignon moyen, haché

• 1 cuillère à soupe de poudre de curry

• 725ml d'eau

• 475ml (350g) plain couscous

• 80g coarsely chopped roasted salted cashews

• 35 g de groseilles sèches

• Peach Chutney

Combine coriander, lime juice, and salt in processor; blend to coarse puree. Transfer to medium bowl; mix in yoghurt and soured cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 204°C. Spray 2 large baking sheets with nonstick spray. Mound aubergine cubes on 1 sheet; drizzle with 4 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Mound courgette on second sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Spread out evenly. Roast aubergine and courgette until golden and tender, turning occasionally with spatula, about 25 minutes for courgette and 50 minutes for aubergine. Transfer vegetables to bowl and cool.

Meanwhile, char peppers directly over gas flame or in grill until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut 2 peppers into 1-inch pieces. Thinly slice remaining pepper and reserve for garnish.

Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion; sauté until soft, about 6 minutes. Mix in curry powder; stir 1 minute. Add 725ml water; bring to simmer. Cover; reduce heat to medium-low and simmer curry water 10 minutes.

Heat remaining 1 tablespoon oil in heavy large pot. Add couscous and stir constantly until colour darkens and couscous is toasted, about 3 minutes. Mix in hot curry water. Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes. Fluff couscous with fork to separate grains. Mix in cashews and currants and cool completely. Mix in aubergine, courgette, and pepper pieces. Season salad to taste with salt and pepper.

Mound salad on large platter; garnish with reserved pepper slices. Serve with coriander yoghurt and chutney.

Avertissement

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