Kabana and roasted vegetable couscous

Recipe1hr prep/cook
20 mins

prep time

40 mins

cook time

Ingredients - Serves 6-8

300g Hans Oliving Kabana
¼ cup olive oil
1 cup brown onions, chopped
1 cup capsicum, chopped
1 cup eggplant, chopped
1 cup zucchini, chopped
1 cup butternut pumpkin, chopped
½ cup (100g) dried apricots, roughly chopped
¼ tsp ground coriander seeds
¼ tsp ground cumin
¼ tsp ground nutmeg
2 tsp sea salt
¼ tsp pepper
1½ cups chicken stock
1½ cups couscous
3 limes
70g toasted almond slivers
1 cup fresh coriander, picked

Step 1

Mix the olive oil, vegetables, kabana, apricots, spices and seasoning in a deep-dish baking tray and cook in a fan-forced 180°C oven for 40 minutes or until the vegetables are tender.

couscous SI 1

Step 2

Bring chicken stock to the boil and mix in a large bowl with the couscous. Cover and set aside for 10 minutes. When done, fluff the couscous with a fork.

Step 3

Mix the couscous in the oven tray with the roasted ingredients, add the zest and juice of the limes.

couscous SI 3

Step 4

Place into serving bowls and garnish with toasted almonds and fresh coriander.

couscous SI 2
Can be served with harissa or mint yogurt on the side.

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