Roasted Vegetable Couscous
Welcome to Group A’s April installment of Secret Recipe Club! Every month I wait with baited breath to see what amazing blog I get partnered with and this month I was thrilled to see a blog I was very (VERY) familiar with. I have been following Evelyne’s Cheap Ethnic Eats since before there was a Dancing Veggies and it was after stumbling onto the International Incident Party link-ups that I decided to take my (now) hubby’s offer to build me a blog. So a HUGE thanks to Evelyne (and the other blogs of IIP) for inspiring me to go forth and blog! Needless to say picking one recipe from her blog was a rather difficult task but I was able to narrow things down to a top 10 by focusing on recipes that featured ingredients or cooking styles that are outside my normal range. Which is why I was debating such things as Coconut Brownie Waffles, Greek Yogurt Cheesecake, and Multi-Vegetable Paella before settling on her Roasted Vegetable Couscous. For the most part I stick with recipes that are either on the stove or in the oven as I’m normally restricted on cooking time thanks to the fur children. However some rather intense weather freed up the time normally reserved for dog walking, so I decided to heat up the kitchen and get to work!
1 yellow squash, sliced and quartered (about 1 cup)
1 zucchini, sliced and quartered (about 1 cup)
1 cup baby bella mushrooms, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil, divided
1 red onion, diced
3 cloves garlic, minced
2 1/2 cups pre-soaked chickpeas, well rinsed
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne
4 cups vegetable stock
1/2 cup golden raisins
4 tablespoons tomato paste
1/4 teaspoon salt
3/4 cup dry couscous
- Preheat oven to 375
- Place the squash, zucchini, and mushrooms in a roasting pan and top with half of the olive oil. Roasted for 20 minutes, then remove pan and add the tomatoes. Roast for a final 10 minutes.
- Towards the end of the roasting time heat the remaining olive oil in a large pan, add the garlic and red onion and cook for 5 minutes. Add the seasonings and cook for an additional 2 minutes, stirring constantly to prevent burning.
- Remove the roasted vegetables from the oven and add to the pan with the onion/garlic.
- Add the stock, raisins, chickpeas tomato paste, salt and couscous. Bring mixture to a boil, then stir, cover, and turn heat down to low. Allow to simmer for 5 minutes, or until couscous has finished cooking.
- Serve and enjoy!
I switched up the vegetables from the original recipe, but that’s one of the awesome things about this recipe – anything will work! I also cooked the couscous directly in the sauce in order to save a dish, which resulted in some ultra flavorful couscous, and added more chickpeas instead of serving it with the tofu since DH is on a no-soy diet. In the future I might be tempted to just do all the veggies in a saute pan rather then roasting, but there is something to be said about a fresh roasted tomato. All in all another awesome recipe thanks to Cheap Ethnic Eats and the Secret Recipe Club!