Name: Roasted Vegetable Couscous
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4-6
Ingredients: 2 cups couscous (uncooked); 2 1/2 cups vegetable broth; 1 large zucchini, diced into 1/2-inch pieces; 1 medium eggplant, diced into 1/2-inch pieces; 2 bell peppers (red and yellow), diced; 1 red onion, cut into wedges; 1 cup cherry tomatoes, halved; 3 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/3 cup toasted pine nuts or sliced almonds

Instructions

Prepare the vegetables

Preheat oven to 425°F (220°C). In a large bowl, combine the zucchini, eggplant, bell peppers, red onion, and cherry tomatoes. Add the minced garlic, 2 tablespoons olive oil, cumin, coriander, and cinnamon. Toss until all vegetables are evenly coated with oil and spices.
Roast the vegetables

Spread the vegetables evenly on a large baking sheet, ensuring they're not overcrowded. Roast in the preheated oven for 25-30 minutes, turning halfway through, until vegetables are tender and edges are caramelized.
Prepare the couscous

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Remove from heat, add the couscous and remaining tablespoon of olive oil, stir quickly, cover, and let stand for 5 minutes until all liquid is absorbed.
Fluff the couscous

After 5 minutes, uncover the couscous and fluff with a fork to separate the grains. Allow to cool slightly before proceeding to the next step.
Combine and serve

In a large serving bowl, gently fold the roasted vegetables into the couscous. Add most of the chopped herbs, reserving some for garnish. Taste and adjust seasoning if needed.
Garnish and finish

Sprinkle the toasted pine nuts or almonds over the top, along with the remaining fresh herbs. Serve warm or at room temperature as a main dish or side.

Roasted Vegetable Couscous

Ingredients

Instructions

Nutritional Information