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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Yoshi Beltran

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This is a great recipe for a fall dinner. The vegetables are roasted to perfection and the couscous is a great addition.

Byron

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I made this dish for a dinner party and it was a huge success. Everyone loved the flavors and textures.

Amar Mansoor

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This is a great recipe for a healthy and delicious meal. I highly recommend it!

Yh Iu

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I'm not a vegetarian, but I really enjoyed this dish. The vegetables were so flavorful and satisfying.

Hadijah Mukodah

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This dish is a great way to get your kids to eat their vegetables. My kids love the roasted vegetables, and they always ask for seconds.

Md safin Khan

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I love how versatile this recipe is. I've made it with different vegetables, and it's always turned out great.

Kishor Solanki

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This is one of my favorite recipes to make in the fall. The vegetables are always fresh and flavorful, and the couscous is a great way to add some heartiness to the dish.