Roasted vegetables bring sweetness and depth to quick-cooking couscous. The result works warm as a side dish or at room temperature as a portable lunch.
Ingredients
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 small eggplant, chopped
- 1 red onion, cut into wedges
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 cup couscous
- 1 cup hot vegetable broth
- 2 tablespoons lemon juice
- 1/2 cup chopped parsley and mint
- 1/4 cup toasted almonds
- Salt and black pepper
Method
- Heat the oven to 220°C. Toss the vegetables with two tablespoons of oil, cumin, salt, and pepper.
- Roast for 25 to 30 minutes, turning once, until browned at the edges.
- Place couscous in a heatproof bowl, pour over the hot broth, and cover for five minutes. Fluff thoroughly with a fork.
- Whisk the remaining oil with lemon juice. Toss the couscous with the roasted vegetables, dressing, and herbs.
- Finish with toasted almonds and adjust the seasoning.
Avoid soggy couscous
Measure the liquid rather than estimating it, and fluff as soon as the resting time ends. Let the roasted vegetables release steam for a few minutes before combining if you plan to serve the dish cold.
Turn it into a main meal
Add chickpeas, grilled chicken, canned tuna, or a hard-boiled egg. A spoonful of yogurt or tahini sauce adds creaminess without weighing down the herbs and lemon.
Roast the vegetables for concentrated flavor
Cut the vegetables into similar bite-size pieces and spread them in a single layer. If the pan is crowded, divide them between two trays. High heat encourages browning, while overcrowding produces steam. Add tender tomatoes later than firm vegetables if you want them to keep some shape.
Prepare fluffy couscous
Use the liquid amount on the package because fine couscous and pearl couscous cook differently. For fine couscous, pour over hot seasoned liquid, cover and let it stand before fluffing with a fork. Do not stir constantly; that can make the grains dense. A teaspoon of olive oil mixed in after fluffing helps keep them separate.
Finish with contrast
The roasted vegetables provide sweetness, so finish the dish with lemon juice, fresh herbs and a small salty element such as olives or feta. Toasted almonds, pistachios or pumpkin seeds add crunch. Taste after everything is combined because the couscous absorbs seasoning quickly.
Variations
- Add chickpeas or white beans for a more substantial vegetarian meal.
- Use whatever vegetables roast well in season.
- Replace couscous with bulgur or quinoa when preferred.
- Add arugula after the mixture cools slightly.
- Serve with yogurt-tahini sauce or hummus.
Serving and storage
Serve warm, at room temperature or chilled. It works as a side dish, lunch-box base or light main course. Refrigerate in a covered container and use within three days. If the couscous feels dry after chilling, refresh it with a little lemon juice and olive oil before serving.
