Early Autumn Roasted Vegetables with Couscous Recipe

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.

No additional tips available.

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

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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.

Early Autumn Roasted Vegetables with Couscous

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