moroccan roasted vegetables

Page 263

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

I make this recipe several times a month, and eat it for lunch as a salad.

I'm indifferent to courgette, so I leave that out. If I can't get the orange sweet potatoes (yams), I use butternut squash instead.

These days, I use 2/3 of the spice amounts given, since I find there is actually too much.

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This was a good twist on roasted vegetables. Fragrant but not too hot. Easy to make, but do take care you mix well, and don't underestimate the time needed for prepping all those vegetables.

I served this with couscous with raisins and flaked almonds (as suggested in the book) and it was a great combination.

I think it does not matter that much which vegetables you use for this. I left out bell peppers and replaced the sweet potato by thinly sliced normal potato, and the result was fine.

There is a very large amount of spices here (almost three tablespoons in total) but that worked out fine. I did find it was a bit too salty, though. Next time I'll halve the amount of salt.

(edited 3rd September 2010) (0) comment (2) useful  

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