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Strange Horizons - The Last Refuge By Eduardo Goligorsky, Translated by Andrea Bell
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Preheat the oven to gas mark 4. In a small, non-stick baking dish, mix peppers, carrots, garlic, galangal, rosemary, salt and fresh pepper. Rub fresh pepper, salt and a few leaves of rosemary on the zucchini slices. Place the zucchini side by side on foil and place in the same oven. Let peppers and zucchini roast for about 30 minutes, basting the zucchini with olive oil when necessary and tossing the peppers occasionally.
Turn up the heat to gas mark 5 after 20 minutes, so that the vegetables char lightly. Second, as the vegetables are halfway done, prepare the stock. In a saucepan, fry minced garlic lightly in olive oil. Add sliced tomatoes and toss for 30 seconds. Pour in the water and drop in the soup cubes. Wait till the water boils. Third, lay the couscous in a flat dish with a cover I use a baking dish. Pour the stock so it is a centimetre or so over the couscous.
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The couscous will swell and absorb the stock. Open after 5 minutes and toss with a fork. Cover again.
The grains must be soft and separate. When ready, transfer the couscous to a serving dish. Pour the grilled peppers and carrots atop the couscous.