MENU
 
 
 
 

  • Early Autumn Roasted Vegetables With Couscous

    0 votes
    Early Autumn Roasted Vegetables With Couscous
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 sm to medium eggplant cut 1 1/2" wedges
    • 3 sm zucchini cut 1 1/2" chunks Salt as needed
    • 2 med onions each cut 4 wedges
    • 2 med carrots - (to 3) cut 1" pcs
    • 4 x sun-dry tomatoes (not packed in oil)
    • 3 sm pattypan squash cut large chunks
    • 1 x red bell pepper cored, seeded, and cut into large chunks
    • 6 ounce green beans trimmed, and cut into thirds
    • 3 lrg celery stalk with leaves cut 1" pcs
    • 6 lrg garlic cloves
    • 3 med ripe tomatoes cut 1" pcs
    • 3 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
    • 1/2 c. basil leaves - (packed), minced (or possibly 1 tspn dry basil)
    • 1 Tbsp. fresh rosemary minced (or possibly 1 tsp. dry rosemary)
    • 1 Tbsp. fresh thyme minced (or possibly 1 tsp. dry thyme)
    • 1/2 tsp crumbled saffron threads
    • 1/2 c. water
    • 1 1/2 c. chicken broth
    • 2 Tbsp. extra virgin olive oil
    • 1 c. couscous
    • 1/4 c. currants or possibly raisins
    • 1/4 c. slivered almonds toasted

    Directions

    1. Preheat oven to 450 degrees.
    2. In a colander toss the eggplant and zucchini with about 2 tsp. salt, and let drain for about 30 min.
    3. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the extra virgin olive oil. Add in the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer.
    4. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 min add in fresh tomatoes continue cooking for another 15 to 30 min or possibly till vegetables are tender. Serve warm or possibly cool, garnish with fresh minced herbs
    5. Couscous: Crumble saffron in a small dish with 1/2 c. of water to dissolve. In a saucepan bring chicken broth to a boil. Add in saffron in water and oil, heat for 1 minute. Stir in couscous, currants or possibly raisins, and almonds remove from heat. Cover and let stand for 5 min. Fluff the couscous with a fork before serving.
    6. This recipe yields 4 to 6 servings.
    7. 0

    Similar Recipes

    Leave a review or comment