Spicy Couscous and Vegetables

Total Time:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 small zucchini, halved and cut into slices
  • 2 small red peppers, large dice
  • 1 small eggplant, quartered and sliced
  • Olive oil, to taste
  • Salt and freshly ground black pepper
  • 1 1/2 cups couscous
  • 2 cups vegetable stock
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground roasted cumin seeds
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/4 cup orange juice
  • 1 tablespoon roughly chopped parsley
  • 2 tablespoons roughly chopped cilantro
  • 2 tablespoons olive oil
  • 1/2 lemon, grated zest and juice
Directions

Preheat oven to 375 degrees F.

Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables.

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    Recipe courtesy of Food Network Kitchen