Recipe courtesy of Cooking Live
Show: Cooking Live
Save Recipe Print
Total:
1 hr 45 min
Prep:
45 min
Cook:
1 hr
Yield:
4 to 6 servings

Ingredients

Couscous:

Directions

Preheat oven to 450 degrees.

In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs.

Couscous:

Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Orzo with Roasted Vegetables

Recipe courtesy of Ina Garten

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Lemon and Herb Roast Chicken and Vegetables

Recipe courtesy of Food Network Kitchen

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Early Autumn Cocktail

Recipe courtesy of Geoffrey Zakarian

Roasted Autumn Vegetables

Recipe courtesy of Gourmet Magazine

Prosciutto Roasted Bass with Autumn Vegetables

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories