Roastedvegetablecouscous Recipes

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.

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.

VEGETABLE COUSCOUS

Steps:

• Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

ROASTED VEGETABLE COUSCOUS RECIPE

Steps:

• Preheat the oven to 180°C/350°F/Gas Mark 4.
• Put the peppers, courgettes and onion into a roasting tin and add the vegetable oil, tossing to coat. Roast in the oven for 25-30 minutes, turning over after 15 minutes.
• Meanwhile, put the couscous into a heatproof bowl and add the hot stock, stirring to mix. Cover and leave for 10-15 minutes to soak and swell, then stir with a fork to fluff up the grains.
• Remove the vegetables from the oven and add the cherry tomatoes and couscous, stirring them through. Season with some pepper. Return to the oven for a further 5 minutes to heat through, then serve.

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.

THE ULTIMATE ROASTED VEGETABLE COUSCOUS

Steps:

• Preheat oven to 400℉/200°C. Place zucchini, tomatoes, onion, olives, red pepper, and garlic on a sheet pan. Drizzle with evoo and sprinkle salt and pepper. Mix to coat veggies. Roast for 35 minutes. While the veggies are roasting, bring 3 cups water to a boil. Place the couscous in a large serving dish. Add a pinch of salt and mix. Pour the boiling water over the couscous, cover with a piece of plastic wrap and let it absorb the water for 5 minutes. Remove the cover and fluff the couscous with a fork. Place the vegetables on the couscous and mix. Drizzle more evoo and garnish with fresh parsley. Delicious served hot, cold or at room temperature!

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 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.

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 VEG COUS COUS

Steps:

• Preheat oven to 180 fan. Put all the veg into a large roasting tin
• Scatter over the sage leaves
• Pour over the olive oil and balsamic vinegar, and season to taste. Mix all the ingredients until well coated
• Roast the veg in a preheated oven for 45 minutes or until soft.
• Meanwhile cook the giant Cous Cous according to the packet instructions. Set aside
• When the veg is cooked mix the Cous Cous in. Stir until fully coated. Serve immediately.