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By The Greek Vegetarian :: Romeo’s

As seen on Season 5 of Adelady TV, Channel Nine

Serves :: 4


1 pinch of saffron

2 cloves of garlic, minced

1 tsp ground cumin

1 tsp ground cardamon

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground coriander seeds

1 tsp all spice

2 kilos of mixed vegetables of your choice — we suggest carrots, red & yellow capsicums, pumpkin, red & yellow cherry tomatoes, zucchini and red onion

1 x 400g tin of chickpeas

1/2 cup sun-dried tomatoes

1 cup of natural Greek style yoghurt

3 tbsp harissa paste

2 tbsp tomato paste

1 cup dried apricots, diced

1 cup slithered almond

1 preserved lemon, diced

2.5 cups of couscous

1/2 bunch of mint and flat leaf parsley, roughly chopped

Olive oil

Salt & Pepper


Pre-heat your oven to 180 degrees with fan.

Soak the saffron in 300 mls of boiling water and allow to infuse.

Meanwhile, chop the vegetables into chunks and place them into a large baking dish. Add in the garlic, sun-dried tomatoes, drained chickpeas and all the dry herbs. Season well with salt and pepper.

Drizzle the vegetables with a generous amount of olive oil and then mix through with your hands.

Mix the tomato paste in with the saffron water then pour into the dish and place into the middle rack of your oven for approximately 1 hour.

When the vegetables are almost tender, place the couscous in a bowl with 1 heaped teaspoon of chicken stock powder and 2.5 cups of boiling water. Cover the couscous with a plate on top of the bowl and leave for 5-10 minutes. Fluff the couscous up with a fork and set aside for serving.

Serve the couscous on the base of a large platter followed by the vegetables on top. Drizzle the vegetables with Greek yoghurt and harissa paste. Finally, garnish with fresh herbs, pieces of preserved lemon, almonds and apricots.

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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