Skip to main content

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)
Basil
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.





Comments

Popular posts from this blog

Lemon Garlic Baked Salmon

Happy New Year! I hope you had a wonderful holiday season, and ate all the cookies.  I'm not big on New Year's resolutions, but all the treats I've been eating for the past month have been making me feel a little sluggish.  When I saw a one day "cleanse" I thought I'd give it a try.  Loosely, it called for drinking hot lemon water first thing in the morning, a Glowing Green Smoothie for breakfast, Ginger Lemon Cayenne Detox tea and vegetables for lunch and dinner. My day went like this: First thing after my run: Hot Lemon water - This is a nice way to warm up.  I do this all the time. Breakfast: Glowing Green Smoothie - I liked it a lot.  Very refreshing and hydrating.  Wished I hadn't baked donuts the night before as they were staring me down on the kitchen counter. Lunch: Spicy Mulligatawny Soup - I'm pretty sure that's not what they meant by "salad," but I went with it. Snack: Ginger Lemon Cayenne Detox tea - Zingy and invigorat...

Roasted Sweet Potato Salad

A few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch.  I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the menu , and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good.  The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread.  I took some liberties, changed up some ingredients, and made it into a salad. Roasted Sweet Potato Salad Romaine and Kale, shredded Olive oil Sweet potato rounds, roasted Apple, sliced Avocado Roasted tomatoes Goat cheese Balsamic Vinegar Drizzle kale and romaine with olive oil Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes. Tomatoes - toss with olive o...

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...