Spicy Couscous and Vegetables

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I used white quinoa and it was fabulous, great for glutten free diet.

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I did not make this recipe as written but what I loved the most was the cous cous! With the vegetable stock and orange juice, it is just great! And so easy, too!

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This was so yummy. I did make slight changes, though. I used whole wheat couscous, and low sodium chicken broth. Instead of regular paprika, I used smoked, which adds another level of flavor. And I added garlic powder to both the veggies and the couscous mixture. I will cook this again and again.

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This is a GREAT recipe for everyone to keep in their aresenal! I made this the first time with the citrus salmon and invited friends over. Now, everytime I cook, no matter what the entree is, they ask for this by name!! It's simple and flavorful and you can't go wrong pairing this with anything from baked chicken to fish!! Thanks so much for bringing us Danny's recipes. I look to him for a unique and flavorful recipe anytime I want something for the crowd.

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Fabulous surprise for your mouth once you uncover and taste.

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This dish is simple and delicious. It comes together quickly, it's healthy and light and even the picky eaters at my table enjoyed it. Definitely something I will make on a regular basis.

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Added red onion to the roasted veggies. Was delicious and filling.

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Not very tasty.

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I made this with quinoa instead - it was delicious! ...especially as leftovers. Next time I will probably add mushrooms and asparagus to the roasted veggie mix.

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I tried this recipe last night with Giada's salmon fish sticks (hmm.. that recipe isn't online yet and it was really good. I roasted eggplant and red pepper, as recommended, then threw in some spring white squash and asparagus. I also added a tiny bit of extra virgin olive oil at the end as a finisher. It was even better then next day for lunch. Thank you!