EARLY AUTUMN ROASTED VEGETABLES WITH COUSCOUS

Early Autumn Roasted Vegetables with Couscous image

Provided by Food Network

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 24

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Ingredients

1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges
3 small zucchini, cut into 1 1/2-inch chunks
Salt
2 medium onions, each cut into 4 wedges
2 to 3 medium carrots, cut into 1-inch pieces
4 sun-dried tomatoes (not packed in oil)
3 small pattypan squash, cut into large chunks
1 red bell pepper, cored, seeded, and cut into large chunks
6 ounces green beans, trimmed and cut into thirds
3 large stalk celery with leaves, cut into 1-inch pieces
6 large garlic cloves
3 medium ripe, tomatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
Salt and pepper
1/2 cup packed basil leaves, chopped or 1 teaspoon dried
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1/2 teaspoon crumbled saffron threads
1/2 cup water
1 1/2 cups chicken broth
2 tablespoons olive oil
1 cup couscous
1/4 cup currants or raisins
1/4 cup slivered almonds, toasted

Steps:

Preheat oven to 450 degrees.
In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs.
Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.

*** Explore more Early Autumn Roasted Vegetables With Couscous Recipes »

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Yk Adebayor

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I didn't like the combination of roasted vegetables and couscous.

Gorgina Frimpomaa

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The vegetables were overcooked and the couscous was dry.

Puja Hajela

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This dish was a bit bland for my taste.

Redemption Pavilion Parish

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I'm definitely making this dish again!

Colton Korporal

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This is a great recipe for a healthy and satisfying meal.

Md Farabi

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I love this dish! It's so versatile and can be made with whatever vegetables you have on hand.

Benjamin Kalmet

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This dish was easy to make and turned out great. The roasted vegetables were delicious and the couscous was fluffy and flavorful.

Khan Babab

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I'm not a huge fan of couscous, but this dish changed my mind. The roasted vegetables were so good that I couldn't get enough of them.

Jabriel Whitney

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This is my new favorite fall dish! The roasted vegetables are so flavorful and the couscous is the perfect accompaniment. I love that it's a healthy and satisfying meal.

MD JuYeL RaNa MD JuYeL RaNa

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I made this dish for a potluck and it was a total crowd-pleaser. Everyone loved the combination of roasted vegetables and couscous, and the dressing was the perfect finishing touch.

Esther Kugonza

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This dish was a hit with my family! The vegetables were roasted to perfection and the couscous was fluffy and flavorful. I especially loved the addition of the feta cheese and pine nuts, which added a nice touch of richness and crunch.

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