Black garlic is a revelation and we’ll definitely use it again after this dish – sweet and mellow with lots of flavour but none of the harshness associated with white garlic. This is a great crowd pleaser by Sabrina Ghayour with lots of fresh flavours and bright colours. We served with spicy roast salmon but it would be great with meat dishes too.
Green couscous & roasted veg with black garlic & preserved lemons – serves 6 to 8 as a side
- 2 courgettes, halved lengthways and sliced into 1cm thick half moons
- 1 red pepper, cut into 2.5cm squares
- 1 yellow or green pepper, cut into 2.5cm squares
- 2 red onions, halved and sliced into 1cm thick slices
- 300g couscous
- 6 to 8 preserved lemons, thinly sliced into rounds
- 1 head of black garlic, cloves thinly sliced
FOR THE HERB OIL:
- 50g flat parsley, leaves and stems roughly chopped
- 50g coriander, roughly chopped
- olive oil
Preheat the oven to its highest setting and line a large baking tray with baking paper.
Put the courgettes, peppers & onions into the baking tray. Drizzle with a good amount of olive oil and season with salt and black pepper. Use your hands to make sure the vegetables are all coated with the oil, then spread them out evenly on the tray. Roast for 15 minutes, or until nicely browned.
Prepare the couscous according to the instructions on the pack, then separate the grains with a fork.
To make the herb oil, use a mini food processor or stick blender to blitz the herbs with enough olive oil to make a smooth herb oil – a few tablespoons. Season generously with salt and then stir the herb oil through the couscous. Finally, stir in the roasted veg, preserved lemons and black garlic. Serve hot or at room temperature.
(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)
Jono & Jules do food & wine 
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