Melt butter in a large saucepan over medium heat. Add couscous and stir until mixed. Remove from heat. Warm roasted vegetables for 5 minutes in a medium saucepan over medium heat. Remove from heat.

In a large mixing bowl, combine couscous mixture, raisins and roasted vegetables.

Serving:

Divide vegetable couscous mixture among four plates. Drizzle each serving with charmoula. Sprinkle on feta and then top with a heaping spoonful of warm chutney

Roasted Vegetables

You can use any combination of baby carrots, sliced mushrooms, corn, peas and cauliflower florets for a total of 8 – 10 cups. Preheat oven to 400 degrees. Toss vegetables in 3 tablespoons of olive oil. Spread vegetables in a single layer over two sheet pans. Season with salt. Roast in the oven until tender.

Chutney

In food processor, combine apricots, onions, garlic and cilantro. Mix until evenly blended. In a large saucepot, combine processed mixture, sugar, vinegar, cinnamon, salt and pepper. Cook on medium heat for 5 minutes, stirring constantly, until liquid is absorbed by apricot mix and sugar is dissolved.

Keep warm until ready to use.

Charmoula

Combine all dry ingredients, mix thoroughly, then add oil. Mixture should be viscous, but easy to drizzle.

Taste, adjust for spiciness.

Recipe and photo courtesy of Chef Ryan Nelson and Late Harvest Kitchen in Indianapolis.  For more information about Late Harvest Kitchen click here.