Vegetable skewers with almond pomegranate couscous
Serves : 6
| Difficulty level : Medium
Vegetable skewers with almond pomegranate couscous
This skewer-based dish is perfect for entertaining with its rainbow of juicy, rich vegetables and jewelled couscous. Looks good, feels good, and most of all, tastes fantastic.
Cooking Information
Prep. time: 20
Serves : 6
| Difficulty level : Medium
2 zucchinis, sliced into 2cm rounds
400 g button mushrooms
11 yellow squash, halved
2 red onions, cut into large wedges
1 red capsicum, diced into 2cm squares
12 long rosemary stems, leaves partially removed
1/2 cup (125ml) olive oil
1 tbs salt
1 tbs pepper
2 1/2 cups (500g) couscous
1/2 cup (40g) flaked almonds
1/2 cup (75g) raisins
1 cup parsley, roughly chopped
1 pomegranate
1 pouch Bare Bones® Classic Gravy with Black Garlic
- Pre-heat grill to medium high.
- In an alternating fashion, thread zucchini, button mushrooms, yellow squash, red onion and red and yellow capsicum onto the 12 rosemary stems. Place onto oven tray and drizzle with half the olive oil and season with a little of the salt and pepper. Grill for 15 to 20 minutes, turning regularly.
- In the meantime place couscous, butter and remaining salt and pepper into a large bowl. Pour in 3 cups boiling water, cover and allow to stand for 5 minutes.
- Fluff couscous with a fork and allow to cool. Add pomegranate seeds, flaked almonds, raisins, parsley and remainder of olive oil. Stir to combine.
- Warm Bare Bones® Classic Gravy with Black Garlic and per packet instructions and pour into small serving dish.
- Transfer couscous onto a large platter, top with vegetable skewers and serve alongside Bare Bones® Classic Gravy with Black Garlic. Serve immediately.
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