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
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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