Monday, 18 February 2013

Roasted Vegetables with Creamy Zhoug Sauce

Roast Vegetables with Zhoug

Sometimes known as green harissa, zhoug is a traditional middle eastern blend of fresh green chilli, coriander, garlic, spices, and olive oil. I'm sure I've tasted something similar before, but I'd certainly never heard the name before Terra Rossa kindly sent me a jar to try for myself. Have you ever come across it?

These ingredients are some of my favourite things, so this may just be my ideal condiment. Of course I had to create a recipe, and I wanted something simple to start with, to highlight the traditional palate of flavours. Roasted vegetables felt right for a chill afternoon, and we'd just got in from a brisk walk across the fields, so we needed a bit of spice to warm ourselves.

Straight from the jar, this is an incredibly fiery concoction. I wasn't sure how well my mouth would hold up to a whole meal this hot, so I added a couple of spoons full of cream. You can still taste the chilli, but the other flavours come out more, and it doesn't burn in quite the same way. (If you like a hotter dish, you could easily skip the cream.)

I bought some giant couscous for the first time a couple of weeks ago (having eaten it in a restaurant and loved the texture) so, since it's from the same sort of region, I served that as an accompaniment.

Roast Vegetables with Zhoug

Roasted Vegetables with Creamy Zhoug Sauce
Serves 4

olive oil
1 large courgette (zucchini)
1 medium aubergine (eggplant)
1 red pointed pepper
10 chestnut mushrooms
1 large red onion
4 large potatoes
2tbsp double cream
6tbsp zhoug
200g giant couscous
1tsp each dried sage & thyme

  1. Chop the vegetables into bite-sized pieces.
  2. Steam or boil the potatoes and set aside (a firm variety will work best for this dish).
  3. Meanwhile, heat the oil in a large frying pan and add the aubergine and courgette. If the aubergine starts to dry, drizzle with a little extra oil.
  4. After five minutes, add the peppers, onions, and mushrooms. Fry until all vegetables are soft, then turn the heat down.
  5. In a separate pan, fry the potatoes in a little oil until brown.
  6. Cook the giant couscous according to the packet instructions (mine took 15 minutes), adding the dried herbs at the same time as the water.
  7. Combine the cream and zhoug, and stir through the vegetables just before serving. Serve with couscous on the side.


rosaria williams said...

Rachel, you whip up such creative concoctions!

christine said...

sounds delicious - so next time we're down with you...??? with soya cream, obviously x

Rachel said...

It does sound a bit fiery - good to know the cream will calm it down.

A Cuban In London said...

Why, oh, why, did I pop by your blog at almost lunchtime for me? :-) You've made me so hungry. Great post.

Greetings from London.

Anonymous said...

I'd literally never heard of this sauce before! That is so awesome. Have you ever had shakshouka? It's gently simmered eggs and feta cheese in a spicy tomato and vegetable sauce. I could eat panfuls of it. I've read that Yemeni people have zhoug (also known as 'skhug' and 'saḥawaq'! I am learning ALL THE THINGS) with shakshouka, which sounds delicious.

I love chillies, they hurt so good, so I might be adventurous and see how I fare with this sauce. :'D

Sorta Southern Single Mom said...

Oh wow! That looks yummy!

Happy Saturday Sharefest!

Jeanine Tribley said...

Popping over from SITS, love your Blog and love this recipe....I must try it but I will have to purchase the sauce online as I live in Jamaica!

All the best,


TabbyAnn said...

mouth watering good (at least it looks it!) thanks for sharing. Tabby@shoppingwives. (SITS)

Charlotte Klein said...

Drooling. I've had harissa before and this looks absolutely delish! Not a big fan of eggplant personally, but I could always substitute for a squash or something. Thanks for sharing!

Rachael (Tales from the Village) said...

Hi Rachel! Thought I'd pop over and say hello, and I'm glad I did. This looks utterly gorgeous. Yum!

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