In the hot summer days, when I can’t eat anything but vegetables, I like to roast any vegetables I have in hand and serve them with some sort of a grain, such as rice or couscous, cilantro parsley or dill, and toasted almonds or hazelnuts. It takes less than 30 minutes and beside being light and delicious it looks impressive. If I have guests, they are impressed by the way it looks – like something you would get in a restaurant in Marrakesh. If you want to serve it as a main dish, add chickpeas. 1 cup chickpea contain 14.5 grams of protein).
It’s even more delicious with harissa on the side.
Roasted Vegetable Couscous
Servings: 6
Ingredients
- ¼ cup avocado or vegetable oil or ghee
- 1 teaspoon turmeric powder
- 1 tablespoon sweet paprika
- ½ teaspoon cinnamon
- salt
- 1 large onion
- 3 cups diced pumpkin or butternut squash
- 1 – 2 large zucchini - diced
- 1 large eggplant - diced
- 1 small cauliflower - cut into florets
- 1 cup cooked or canned** chickpeas - Optional
Couscous
- 2 cups couscous - or *quinoa or brown rice or cassava rice
- 2 cups vegetable stock or water
- ¼ cup olive oil or ghee
- 1 teaspoon salt
To serve
- Handful almonds - toasted and chopped roughly
- Handful cilantro - rinsed carefully and chopped
Instructions
- Preheat the oven to 400°F/200°C. Line 1 large or 2 medium baking trays with baking paper. Put the veggies over the trays in one layer (it’s better to give them space so they caramelize). Mix the oil with the spices and pour over the veggies. Sprinkle salt and toss with your hands to coat them in the oil mixture. Roast the veggies until they’re tender and brown on the edges, flipping them every now and then. Depending on the size of the diced veggies, the bigger the longer, about 20 minutes more or less.
- To make the couscous, put the stock or water in a medium pot with the oil or ghee and salt, and bring into a boil. Once boiled, remove from the heat and add the couscous to the pot. Mix it vigorously and cover with a towel and lid for exactly 5 minutes. Set a timer. When the timer is off, open the pot and fluff the couscous with a fork. Cover and set a side.
- To toast the almonds, bake them at 350°F/180°C for 5 minutes.
- To serve: put the couscous on a large serving plate. Put the roasted vegetables over it. (If you’re adding cooked chickpeas this is the time). Sprinkle the almonds and cilantro. Drizzle a little bit of olive oil and serve. It’s delicious with harissa or chutney or both on the side.
- To make the couscous, put the stock or water in a medium pot with the oil or ghee and salt, and bring into a boil. Once boiled, remove from the heat and add the couscous to the pot. Mix it vigorously and cover with a towel and lid for exactly 5 minutes. Set a timer. When the timer is off, open the pot and fluff the couscous with a fork. Cover and set a side.
- To toast the almonds, bake them at 350°F/180°C for 5 minutes.
- To serve: put the couscous on a large serving plate. Put the roasted vegetables over it. (If you’re adding cooked chickpeas this is the time). Sprinkle the almonds and cilantro. Drizzle a little bit of olive oil and serve. It’s delicious with harissa or chutney or both on the side.
Notes
* you can make it with quinoa instead of couscous (gluten-free). Always wash the quinoa carefully before you cook it. For 1 cup quinoa use 1+1/4 water or stock.
**If you add canned chickpeas, make sure to rinse them carefully before.
