Caveau Wine Bar & Deli - Cape Town South Africa

The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.

The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.

Ingredients

250g couscous
125 ml water
1 teaspoon of salt
olive oil
2 tablespoon of lemon zest
1/4 cup chopped parsley

2 red peppers
2 yellow peppers
4 medium sized baby marrow
200g butternut
12 asparagus spears
12 bella rosa tomatoes
8 calamata olives – depipped
8 sun-dried tomatoes

For the Couscous:

Place water in a saucepan with1 tablespoon of olive oil and a pinch of salt.

Bring to boil, remove from heat. Pour in the couscous whilst stirring.

Allow to swell for 2 min.

Add 1 tablespoon of olive oil. Keep stirring with a folk to separate the grains.

Season with salt, black pepper, lemon zest and chopped parsley.

For the Roast Vegetables:

Cut peppers in ½, remove stalk and seeds and place on a roasting tray.

Drizzle with olive oil, salt, black pepper.

Oven roast at 180C° till soft and slightly brown.

Blanch the asparagus in hot water, toss in hot pan with olive oil until soft and golden.

Slice the tomato in ½ , place on a roasting tray. Drizzle with oil, salt, black pepper, sprinkle of sugar. Slow roast 140C° until golden.

Place a portion of couscous in centre of bowl and place mixed roasted vegetable around the couscous. Add sun dried tomatoes and olives.

Top with rocket and basil leave (tossed in olive oil) and shaving of parmesan..

Roasted vegetable served on a bed of couscous and a light harissa paste is pictured alongside.

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