Couscous with Roasted Vegetables

Who isn't a fan of roasted vegetables? They are delicious any time of the year. This meal does take about 45 minutes in total, but you spend most of the time waiting for the vegetables to roast in the oven.

-Sarah

Couscous with Roasted Vegetables

From “Vegetarian: Create Great-Tasting Dishes through the Seasons” by Ting Morris, Rachel Lane and Carla Bardi

Ingredients:

6 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1 eggplant, cut into small squares

2 zucchini, cut into small cubes

1 large red bell pepper, seeded and cut into small squares

1 large yellow bell pepper, seeded and cut into small squares

3/4 cup pitted black olives

Salt

1 1/4 cups water

1 1/2 cups couscous

2 tablespoons finely chopped fresh fennel leaves, to garnish (optional)

Preheat the oven to 400*F. Heat 1 tablespoon of the oil in a small frying pan over medium heat. Add the shallot and saute until softened, 3-4 minutes. Arrange the eggplant, zucchini, bell peppers, and olives on a baking sheet. Add the shallot and drizzle with 3 tablespoons of oil. Bake for 20-25 minutes, until the vegetables are tender and slightly charred. Season with salt. Bring the water to a boil and salt to taste (about 1/2 teaspoon). Stir in the couscous and mix well. Remove from the heat, cover, and let rest for 2 minutes. Add the remaining 1 tablespoon of oil and return to the heat. Cook for 3 minutes, stirring constantly with a fork to separate the grains. Stir in the roasted vegetables, and garnish with the fennel, if using. Serve warm.