Minted Couscous with Roasted Vegetables
1 large eggplant, cut into chunky sticks
1 pound zucchini, cut into chunky sticks
1 large red onion, cut into 8 wedges
12 cloves garlic, in their skins
10 basil leaves, torn roughly
1 sprig of rosemary, chopped
4 to 6 tablespoons olive oil
1 each red and yellow bell pepper, grilled, skinned, quartered and seeded
4 mushrooms, sliced
15 to 20 black olives, pitted
1 cup couscous
2 1/2 cups water, boiled
2/3 cup olive oil
juice and grated zest of 2 lemons
1 yellow bell pepper, seeded and chopped finely
4 scallions, chopped finely
4 to 6 tablespoons freshly chopped mint
Sea salt and black pepper to taste
Put the prepared eggplant, zucchini, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Let it sit at room temperature for 3 to 4 hours.
Preheat the oven to 425 F. Spread the vegetables on a baking sheet or sheets, in a single layer, and drizzle with the remaining olive oil. Roast them for 15 minutes, then add the peppers, mushrooms and olives, and toss. Return the vegetables to the oven and roast them for a further 10 to 15 minutes until they are tender, turning once more before the end of the cooking time. Makes 4 servings.
Put the couscous into a large bowl and pour the boiling water over it. Stir for a couple of minutes and leave until the water has absorbed and the couscous is tender, about 6 to 7 minutes.
Add the olive oil, lemon juice and zest and mix them in thoroughly.
Stir in the chopped pepper, scallions and mint. Season to taste with salt and pepper, and serve with the roasted vegetables.
Makes 4 servings.
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