Early Autumn Roasted Vegetables with Couscous

Name: Early Autumn Roasted Vegetables with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges; 3 small zucchini, cut into 1 1/2-inch chunks; Salt; 2 medium onions, each cut into 4 wedges; 2 to 3 medium carrots, cut into 1-inch pieces; 4 sun-dried tomatoes (not packed in oil); 3 small pattypan squash, cut into large chunks; 1 red bell pepper, cored, seeded, and cut into large chunks; 6 ounces green beans, trimmed and cut into thirds; 3 large stalk celery with leaves, cut into 1-inch pieces; 6 large garlic cloves; 3 medium ripe, tomatoes, cut into 1-inch pieces; 3 tablespoons extra-virgin olive oil; Salt and pepper; 1/2 cup packed basil leaves, chopped or 1 teaspoon dried; 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried; 1 tablespoon fresh thyme, chopped or 1 teaspoon dried; 1/2 teaspoon crumbled saffron threads; 1/2 cup water; 1 1/2 cups chicken broth; 2 tablespoons olive oil; 1 cup couscous; 1/4 cup currants or raisins; 1/4 cup slivered almonds, toasted

Servings: persons

1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges
3 small zucchini, cut into 1 1/2-inch chunks
Salt
2 medium onions, each cut into 4 wedges
2 to 3 medium carrots, cut into 1-inch pieces
4 sun-dried tomatoes (not packed in oil)
3 small pattypan squash, cut into large chunks
1 red bell pepper, cored, seeded, and cut into large chunks
6 ounces green beans, trimmed and cut into thirds
3 large stalk celery with leaves, cut into 1-inch pieces
6 large garlic cloves
3 medium ripe, tomatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
Salt and pepper
1/2 cup packed basil leaves, chopped or 1 teaspoon dried
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1/2 teaspoon crumbled saffron threads
1/2 cup water
1 1/2 cups chicken broth
2 tablespoons olive oil
1 cup couscous
1/4 cup currants or raisins
1/4 cup slivered almonds, toasted

1
Preheat oven to 450 degrees.
2
In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes.
3
In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil.
4
Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer.
5
Place in a preheated oven.
6
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.
7
Serve hot or cold, garnish with fresh chopped herbs
8
Crumble saffron in a small dish with 1/2 cup of water to dissolve.
9
In a saucepan bring chicken broth to a boil.
10
Add saffron in water and oil, heat for 1 minute.
11
Stir in couscous, currants or raisins, and almonds remove from heat.
12
Cover and let stand for 5 minutes.
13
Fluff the couscous with a fork before serving.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges, 3 small zucchini, cut into 1 1/2-inch chunks, Salt, 2 medium onions, each cut into 4 wedges, and more.

Yes, Early Autumn Roasted Vegetables with Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!