Roasted Root Veggies Over Creamy Couscous With Herb Sauce Recipes

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CHEAT SHEET ROASTED VEGETABLE COUSCOUS



Cheat Sheet Roasted Vegetable Couscous image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup small broccoli florets (from about 1/2 head)
2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups chicken stock
One 15.5-ounce can chickpeas, drained and rinsed
1 cup couscous
Pinch crushed red pepper flakes, for serving
Juice of 1/2 lemon
Fresh mint leaves, for garnish

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.

COUSCOUS WITH ROASTED VEGETABLES



Couscous With Roasted Vegetables image

North African in Origin. This dish can be served at room temperature or warm. I got this recipe from my gourmet club, it was part of the Mediterranean menu. It was a hit that we love.

Provided by Shari Jones

Categories     Grains

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 small eggplant, peeled and cut into 3 X 1/2-inch sticks
2 red bell peppers, cut into 3 X 1/2-inch sticks
1 yellow bell pepper, cut into 3 X1/2-inch sticks
1 large red onion, sliced 1/2-inch thick
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon fresh basil, chopped
1/2 teaspoon fresh oregano, chopped
1/2 teaspoon fresh chives, chopped
4 garlic cloves, minced
salt and pepper
2 tablespoons butter
1 (5 5/8 ounce) box instant couscous with pine nuts (Near East brand)
2 cups low sodium chicken broth

Steps:

  • Vegetables-. Preheat oven to 425 degrees. Combine the first 4 ingredients in a large, shallow roasting pan. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended. Drizzle the mixture over the vegetables and stir to coat. Roast uncovered, until the vegetables are tender, (about 20 minutes), stirring once halfway through the roasting time.
  • Couscous-. In a saucepan, heat butter, add couscous and stir to coat. Cook until it is starting to brown. Add seasoning package. Add boiling broth, stir, cover, and remove form the heat. Let stand for 5 minutes. Place in a serving bowl, fluff with a fork and arrange vegetables on top.

Nutrition Facts : Calories 325.6, Fat 27.3, SaturatedFat 4.6, Cholesterol 10.2, Sodium 65.1, Carbohydrate 18, Fiber 5.7, Sugar 6.8, Protein 7.3

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