Thursday, April 19, 2012

Roasted Vegetable Couscous

There's a problem with the oven.  A problem that means it takes an hour to preheat to a temperature that is no where near the one set, and randomly cools down while it's cooking.  This meant that after "roasting" in a 425 degree oven for nearly 2 hours, the pan came out cool enough to touch and the vegetables were lightly cooked and lukewarm.   Needless to say, Jon's to-do list for this weekend includes fixing the oven or buying a new one. 

This meal was inspired by yet another Pinterest find.  This one, to be specific.  I strayed quite a bit from the original recipe, but really it just put the idea into my head to do a roasted vegetable couscous.  Also, the website is British, so it says things like aubergine instead of eggplant, courgettes instead of zucchini, and shallow tin instead of baking sheet.  That's fun. 

Roasted Vegetable Couscous

1 medium eggplant, cut into 1/2 inch pieces
2 medium zucchini, cut into 1/2 inch pieces
1 red bell pepper, cut into pieces
2 small onions, roughly chopped
1 pint cherry tomatoes
Olive oil
Salt and pepper
2 cups (or one can) chickpeas
1 Tablespoon capers
1/2 cup kalamata olives, chopped
red wine vinegar
1/2 teaspoon dried oregano
1 cup couscous (I used whole wheat Israeli couscous, but any kind will do)
1 1/4 cup vegetable broth (or however much you need to cook your couscous)
Goat cheese or feta (optional)

Preheat oven to 425 degrees.
On a baking sheet (or two), spread the eggplant, zucchini, bell pepper, onion and cherry tomatoes.
Toss with olive oil and season with salt and pepper.
Roast until vegetables are tender, about 40 minutes.
In a large bowl, combine chickpeas, capers and olives.
Sprinkle with oregano and drizzle with red wine vinegar.
Cook couscous according to package directions, using vegetable broth in place of water. 
When couscous is cooked, add it to the bowl, and drizzle with olive oil.
Mix in roasted vegetables, stirring to combine and season with additional vinegar and salt and pepper, if necessary.
Top with fresh basil and optional cheese, for serving.

Good thing this makes a lot, because we'll be eating it until the oven is fixed.


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