Roastedvegetablecouscouswithhummus Recipes

HEALTHY ROASTED VEGETABLE COUSCOUS

Steps:

• Preheat oven to 475F. Spray a baking sheet with non-stick cooking spray. Place bell pepper, carrots, parsnip, sweet potatoes, onions and zucchini on baking sheet.
• Drizzle with 1 tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 45 minutes until tender, tossing once after 30 minutes of roasting.
• While vegetables are roasting, in a small mixing bowl whisk together remaining 3 tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
• Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
• Add roasted vegetables, chickpeas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat. Sprinkle with sumac and serve warm.

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 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.

ROASTED VEGETABLE COUSCOUS WITH HUMMUS

Steps:

• Preheat the oven to 425°.
• Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 1 inch pieces.
• Put into a roasting pan and add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly.
• Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
• Meanwhile, prepare the couscous.
• Boil the vegetable stock or water.
• Add the couscous to stock (or water), swirl around a bit, cover, remove from heat and stand for 5 - 10 minutes.
• Add freshly ground black pepper and salt to taste.
• Fluff through so that the grains separate.
• Do this a few times while waiting.
• When ready add the cous cous to the pan with the vegetables and mix well.
• Return to the oven for 5 more minutes.
• TO MAKE HUMMUS:
• Put the garbanzos in a bowl with a clove of garlic, lemon juice and the 4 green olives.
• Season with black pepper and combine till smooth with a blender.
• TO SERVE:
• Divide between four plates.
• Place Veggie mix over the hummus before serving warm or cold.

ROASTED VEGETABLE HUMMUS

Steps:

• Preheat oven to 400 degrees F.
• Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
• Spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
• Cool slightly and measure out 2 cups for this dish. Save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
• In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
• Process until the beans and garlic are almost completely ground.
• Add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. You can add more or less cayenne to suit your family's taste buds; I usually add at least another 1/4 teaspoon to ours.
• Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
• Add more olive oil or some vegetable broth if you want to thin it out a bit.
• Taste for salt and pepper.
• Serve at room temperature.