Best 2 Early Autumn Roasted Vegetables With Couscous Recipes

In the heart of autumn's embrace, a symphony of flavors awaits in this vibrant dish of Early Autumn Roasted Vegetables with Couscous. A medley of seasonal vegetables, each boasting its unique character, comes together in a symphony of roasted goodness. Carrots, parsnips, and sweet potatoes harmonize with Brussels sprouts, bell peppers, and red onions, their colors painting a vibrant tapestry on your plate. Topped with a crown of fluffy couscous, each bite is a textural delight, the tender vegetables yielding to the toothsome chew of the couscous. This delectable dish is not just a feast for the senses, but also a nourishing embrace, promising a wholesome and satisfying meal.

Here are our top 2 tried and tested recipes!

CHEAT SHEET ROASTED VEGETABLE COUSCOUS

Cheat Sheet Roasted Vegetable Couscous image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup small broccoli florets (from about 1/2 head)
2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups chicken stock
One 15.5-ounce can chickpeas, drained and rinsed
1 cup couscous
Pinch crushed red pepper flakes, for serving
Juice of 1/2 lemon
Fresh mint leaves, for garnish

Steps:

Preheat the oven to 400 degrees F.
Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.

ROASTED VEGETABLE STEW WITH MOROCCAN COUSCOUS

Roasted Vegetable Stew with Moroccan Couscous image

Provided by Robin Miller : Food Network

Categories main-dish

Time 45m

Yield 4 servings (with leftover vegetables for 2 additional meals)

Number Of Ingredients 15

Ingredients

Cooking spray
1 large eggplant, cut into 2-inch pieces
2 red bell peppers, seeded and chopped
3 carrots, chopped
1 large (or 2 medium) yellow squash, cut into 2-inch pieces
2 tablespoons olive oil
Salt and ground black pepper
4 cups reduced-sodium vegetable broth
1 (28-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried thyme
1 cup couscous
1/2 cup minced dried apricots
1/4 teaspoon ground cinnamon
1/4 cup chopped fresh cilantro leaves

Steps:

Preheat oven to 450 degrees F.
Coat a large baking sheet with cooking spray.
Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.
Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.
Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.
Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.

Tips:

Choose Fresh Produce: Select the freshest vegetables possible for the best flavor and texture.
Keep Spice Simple: Use basic spices like salt, pepper, and herbs to allow the natural flavors of the vegetables to shine.
Roast at High Temperature: High heat will help caramelize the vegetables and give them a slightly crispy texture.
Add Liquid for Steaming: Adding a small amount of liquid to the roasting pan will help create steam and cook the vegetables evenly.
Use Parchment Paper: Lining the roasting pan with parchment paper will make cleanup easier.

Conclusion:

Roasted vegetables are a delicious and nutritious side dish that can be enjoyed with a variety of meals. By following the tips above, you can create a flavorful and visually appealing roasted vegetable dish that will impress your family and friends. The combination of colorful vegetables, aromatic spices, and fluffy couscous makes this recipe a perfect balance of flavors and textures. Whether you're looking for a healthy side dish or a vegetarian main course, this early autumn roasted vegetables with couscous is sure to satisfy.