Minted Couscous With Roasted Vegetables Recipes

COUSCOUS WITH ROASTED VEGETABLES

Steps:

• Preparation 1 Preheat oven to 425°F.2 Prepare couscous according to package directions.3 In a large bowl, combine peppers and squash. Mix together salt, pepper, garlic, seasoning, oil and balsamic vinegar; toss with vegetables.4 Spread vegetables evenly in sheet pan and roast for 10 to 12 minutes or until vegetables are crisp-tender. Reserve left over marinade.5 Cool vegetables, toss with remaining marinade, couscous and cheese. Source: Wheat Foods Council

CHEAT SHEET ROASTED VEGETABLE COUSCOUS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
• Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
• To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.

ROASTED VEG & COUSCOUS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

ROASTED VEGGIES WITH COUSCOUS

Steps:

• Preheat your grill to a high heat, outdoor or indoor.
• Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
• While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
• Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

EARLY AUTUMN ROASTED VEGETABLES WITH COUSCOUS

Steps:

• 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.
• 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.

MINTED COUSCOUS WITH ROASTED VEGETABLES

Steps:

• Roasted vegetables:.
• Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
• Pre-heat the oven to 220c/425F/gas 7.
• Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
• Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
• Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
• Minted Couscous:.
• Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
• Add the olive oil, lemon juice and zest, and mix them in thoroughly.
• Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.

MEXICAN-STYLE COUSCOUS WITH ROASTED CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
• Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
• While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
• Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
• Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.