Cheat Sheet Roasted Vegetable Couscous Recipes

THE ULTIMATE ROASTED VEGETABLE COUSCOUS

Steps:

• Preheat oven to 400℉/200°C. Place zucchini, tomatoes, onion, olives, red pepper, and garlic on a sheet pan. Drizzle with evoo and sprinkle salt and pepper. Mix to coat veggies. Roast for 35 minutes. While the veggies are roasting, bring 3 cups water to a boil. Place the couscous in a large serving dish. Add a pinch of salt and mix. Pour the boiling water over the couscous, cover with a piece of plastic wrap and let it absorb the water for 5 minutes. Remove the cover and fluff the couscous with a fork. Place the vegetables on the couscous and mix. Drizzle more evoo and garnish with fresh parsley. Delicious served hot, cold or at room temperature!

ROASTED VEGETABLE COUSCOUS

Steps:

• Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
• Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
• Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
• While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
• After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
• Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!

GRILLED VEGETABLE COUSCOUS

Steps:

• Toss 1 small leek (halved lengthwise, dark green top discarded) and 8 ounces torn oyster mushrooms with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 6 to 8 minutes. Slice the leeks and the mushrooms. Cook 1 cup couscous as the label directs; fluff with a fork. Stir in the grilled vegetables and 1/4 cup chopped parsley. Top with toasted sliced almonds.

ROASTED VEGGIES WITH COUSCOUS

Steps:

• Preheat your grill to a high heat, outdoor or indoor.
• Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
• While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
• Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.