Mixed Vegetable Couscous

1 small butternut squash, halved
1 small eggplant, cut into 1 inch cubes
1/4 cup olive oil
1 large turnip, peeled; cut into 1 inch
1 large carrot, cut into 1 inch pieces
3 pattypan squash, quartered
3 large zucchini, cut into 1 inch pieces
3 1/4 cups + 2 tablespoons  stock
1/4 cup unsalted butter, (1/2 stick)
1/2 tablespoon turmeric
2-1/4 cup couscous (about 14 ounces)
1 can garbanzo beans rinsed drained, (15 ounces)
1/4 cup fresh italian parsley, chopped

Preheat oven to 350 degrees.

Line baking sheet with foil. Place butternut squash cut side down on foil. Toss eggplant with oil in large bowl. Spread out eggplant on another baking sheet. Bake squash until tender, about 40 minutes. Bake eggplant until brown, turning occasionally, about 1 hour. Cool squash; peel. Cut squash into 1-inch pieces. Combine squash and eggplant in large bowl. Steam turnip and carrot until tender, about 12 minutes. Transfer to bowl with squash and eggplant. Steam pattypan squash and zucchini until tender; about 8 minutes. Transfer to bowl with vegetables.

(Vegetables can be prepared 4 hours ahead. Cover and let stand at room temperature. Before continuing, rewarm on baking sheet in 350 degree oven until heated through, about 10 minutes.)

Bring stock, butter and turmeric to boil in heavy large saucepan. Add couscous and stir. Cover, remove from heat and let stand 5 minutes. Transfer couscous to large bowl; fluff with fork. Add vegetables, garbanzo beans and parsley. Season with salt and pepper. Toss gently.

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