Couscous with Roasted Vegetables and Cornmeal Pancakes with Avocado Sauce
⏳ Time
1 hour
🥕 Ingredients
26
🍽️ Servings
4
Description
Couscous with Roasted Vegetables and Cornmeal Pancakes with Avocado Sauce
Ingredients
- Couscous - 8.8 oz
- Bay leaves - 2 pieces
- Eggplant - 1 piece
- Zucchini - 1 piece
- Pumpkin - 3.5 oz
- Red Onion - 1 piece
- Fresh Red Pepper - 1.8 oz
- Fresh Yellow Pepper - 1.8 oz
- Sun-Dried Tomatoes in Oil - 10 pieces
- Walnuts - 1.1 oz
- Raisins - 1.1 oz
- Extra virgin olive oil - to taste
- Fresh Basil - 1 bunch
- Salt - to taste
- Balsamic Vinegar - to taste
- Ground Black Pepper - to taste
- Whole Wheat Flour - 1.8 oz
- Cornmeal - 1.4 oz
- Ground red pepper - to taste
- Dry yeast - 2 teaspoons
- Chicken Egg - 1 piece
- Milk - 3 fl oz
- Canned Corn - 4.9 oz
- Avocado - 1 piece
- Lemon Juice - 2 tablespoons
- Parsley - 1 bunch
Step by Step guide
Step 1
Cut the pumpkin, onion, bell pepper, zucchini, and eggplant into cubes, place them on a baking sheet lined with parchment paper, season with salt and pepper, drizzle with oil, and bake in the oven at 356°F for 20 minutes until the vegetables are browned.
Step 2
Soak the raisins in warm water, toast the walnuts in a dry skillet, and chop them into small pieces.
Step 3
Meanwhile, place the couscous in a preheated non-stick skillet, add the bay leaves, salt, and 2 tablespoons of olive oil, and sauté for 3-4 minutes until golden brown, then pour in hot water in a 1:1 ratio, cover, and let sit for 5 minutes until all the water is absorbed.
Step 4
Transfer the couscous to a bowl and fluff it with your hand or a fork to separate any clumped grains.
Step 5
When the vegetables are roasted, add them to the couscous along with the juices released and mix well.
Step 6
Slice the tomatoes thinly and add them to the couscous along with the soaked raisins and toasted walnuts.
Step 7
Tear the basil leaves into small pieces and add them to the couscous.
Step 8
Dress with balsamic vinegar and oil, mix, and set aside.
Step 9
Prepare the pancake batter: mix the cornmeal and whole wheat flour with salt and pepper, and add the dry yeast.
Step 10
Add the egg, milk, and olive oil. Knead until smooth.
Step 11
Add the corn and mix.
Step 12
Fry the pancakes in a non-stick skillet greased with oil, spooning the batter until cooked – about 2-3 minutes on each side over medium heat.
Step 13
Peel the avocado, remove the pit, and blend it with a piece of onion and chopped parsley.
Step 14
Serving: place the couscous on a plate, add the pancakes next to it, and top with the avocado sauce.
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