Vegetable Whole Wheat Couscous

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2 large yellow onions, cut in  1/2-inch chunks
2 medium carrots, thinly sliced on diagonal
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 medium eggplant, peeled and cut in 1/2-inch pieces
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1 pinch ground saffron
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 cup canned vegetable broth
1 can garbanzos, (15 oz .)
1 box whole wheat couscous, (10 ounces)
2 tablespoons chopped cilantro

1. Preheat oven to 450 degrees. In large mixing bowl, combine onion, carrots, sweet potato, eggplant, ginger, cinnamon, saffron, salt, pepper, and 2 tablespoons of the oil. Toss to mix and spread on large baking sheet. Roast 25 minutes. Turn pieces with spatula and roast 20 minutes longer or until pieces are browned and cooked.

2. In small saucepan over high heat, bring broth and remaining tablespoon oil to boil. Add couscous and chickpeas, stir briefly, cover, and remove from heat. Let stand 5 minutes and fluff with fork. Scoop couscous into large serving bowl and top with roasted vegetables. Sprinkle with cilantro and serve

Serves 4.

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