Side · Lunch
Roasted Vegetable Couscous
Couscous tossed with roasted zucchini, eggplant, peppers and red onion, a little balsamic and fresh parsley.
⏱ 45 min (15 min prep, 30 min cooking)
🍽 Serves 6 · about 1 cup
make aheadlunchboxleftovers
vegetarianvegandairy free
ContainsWheat. Check the labels on what you buy; brands differ.
Ingredients
Vegetables
- 1 Zucchini, cut in 3/4-inch pieces
- 1 Eggplant, cut in 3/4-inch pieces
- 1 Red bell pepper, cut in 3/4-inch pieces
- 1 Red onion, cut in wedges
- 3 tbsp Olive oil
- ¾ tsp Table salt
- ½ tsp Ground cumin
Couscous
- 1½ cup Couscous
- 1¾ cup Water
Finish
- 1 tbsp Balsamic vinegar
- 1 tbsp Olive oil
- ½ cup Fresh parsley, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 2 rimmed baking sheets, medium saucepan with lid, large bowl.
- Heat the oven to 425°F. Toss the vegetables with the oil, salt and cumin and spread on 2 baking sheets. Roast 25 to 30 minutes, stirring once, until tender and browned at the edges.
- Bring the water to a boil, stir in the couscous, cover, take off the heat and let stand 5 minutes. Fluff.
- Toss the couscous with the vegetables, vinegar, oil and parsley. Serve warm or at room temperature.
Make aheadKeeps 4 days in the fridge. Serve cold or reheat to 165°F.
↺ LeftoversAdd a can of chickpeas and some feta to make it a lunch.
🧒 With kidsCut the vegetables small; roasting makes them sweet.
Gluten-free swapUse quinoa instead of couscous.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.