Nordic-Inspired Couscous with Roasted Vegetables

Ingredients

While the original North African couscous often features spices like cumin, coriander, and cinnamon, this Nordic adaptation takes a more minimalist approach. The focus is on showcasing the natural flavors of the roasted vegetables, which are locally sourced and in line with the New Nordic philosophy. Additionally, this recipe incorporates Nordic ingredients such as dill and lingonberries to add a unique twist to the dish. We alse have the original recipe for Couscous (dish), so you can check it out.

• 1 cup (180g) couscous 1 cup (180g) couscous
• 1 1/2 cups (355ml) vegetable broth 1 1/2 cups (355ml) vegetable broth
• 1 small butternut squash, peeled and diced 1 small butternut squash, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1/2 teaspoon sea salt 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) lingonberry jam 1/4 cup (60ml) lingonberry jam
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the diced butternut squash, sliced carrots, and red onion.
3. 3.
   Drizzle the vegetables with olive oil and sprinkle with dried dill, sea salt, and black pepper. Toss to coat evenly.
4. 4.
   Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
5. 5.
   Meanwhile, prepare the couscous by bringing the vegetable broth to a boil in a saucepan. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, allowing the couscous to absorb the broth.
6. 6.
   Fluff the couscous with a fork and transfer it to a serving dish.
7. 7.
   Once the roasted vegetables are done, gently fold them into the couscous.
8. 8.
   Drizzle the lingonberry jam over the couscous and vegetables, and toss lightly to combine.
9. 9.
   Garnish with fresh dill and serve warm.

Treat your ingredients with care...

• Butternut squash — Make sure to peel the squash before dicing it. To make it easier, you can microwave the whole squash for a few minutes to soften the skin.
• Lingonberry jam — Look for lingonberry jam in specialty stores or online. If unavailable, cranberry sauce can be used as a substitute.

Tips & Tricks

• For added crunch, sprinkle some toasted pumpkin seeds or chopped almonds over the couscous before serving.
• Feel free to experiment with different roasted vegetables based on what's in season.
• If you prefer a tangier flavor, squeeze some fresh lemon juice over the couscous before serving.
• Leftovers can be enjoyed cold as a refreshing salad or reheated for a quick and satisfying lunch.

Serving advice

Serve the Nordic-Inspired Couscous with Roasted Vegetables as a main course, accompanied by a simple green salad dressed with a light vinaigrette. It can also be served as a side dish alongside grilled fish or roasted chicken.

Presentation advice

To enhance the visual appeal, arrange a few fresh dill sprigs on top of the couscous before serving. The vibrant colors of the roasted vegetables will create an inviting and appetizing presentation.