Roasted Vegetable Couscous With Mascarpone Recipes

ROASTED VEGETABLE COUSCOUS

Steps:

• Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
• Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
• Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
• While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
• After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
• Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!

ROASTED VEGETABLE COUSCOUS WITH MASCARPONE

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.
• Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.
• Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil.

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.

SAFFRON ROASTED VEGETABLE COUSCOUS

Steps:

• SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.;

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-VEGETABLE COUSCOUS BOWL

Steps:

• Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up; season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven; reserve lemon.
• Reduce heat to 350 degrees. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet; stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges; carefully return to oven. Cook until liquid is absorbed, 10 minutes. Remove from oven and let cool, covered, 5 minutes. Remove foil; squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil; serve.

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.

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS

Steps:

• In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
• When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
• Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
• In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
• Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
• Season with salt and pepper and serve.

ROASTED VEGETABLE COUSCOUS SALAD

Steps:

• Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
• Pour boiling water over couscous, cover.
• Make dressing: combine lemon juice and herbs; whisk in olive oil.
• Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
• Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.