Tag Archives: couscous

Mysterious As

Roasted Vegetable Couscous

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!

Mysterious As

Serves 3-4


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


  1. Preheat oven to 375
  2. 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.
  3. 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.
  4. Remove the roasted vegetables from the oven and add to the pan with the onion/garlic.
  5. 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.
  6. 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!

Wicked This

Curry Couscous

Every had one of those moments where you think it’s about 2hrs earlier than it actually is?  This recipe is the result of one of those nights.  For some reason my internal clock was saying 5PM while the actual clock was saying something closer to 8PM…not really an issue unless one hasn’t even started thinking about dinner plans.  I started searching the pantry and found some couscous and a new thing of spicy curry along with some beans, garlic, and red onion.  Okay…I can work with this!  Everything came together quickly and before I knew it, and before 9PM, dinner was served!

Curry Couscous


1 tbsp vegetable oil

1/2 red onion, diced

3 garlic cloves, minced

2 cans light red kidney beans, drained and well rinsed

1 cup vegetable stock

1 tbsp curry

2 cup couscous


  1. 1. Prepare the couscous according to the directions on the box, set aside.
  2. 2. Heat a large saucepan over medium heat, add the vegetable oil. Once hot add the onion and garlic and cook for 7 minutes. Add the beans and cook for 3 minutes, stirring constantly to prevent sticking. Add the vegetable stock and curry, bring to a simmer and cook for an additional 15 minutes. The beans should be tender, al dente if you will.
  3. 3. Add the cooked couscous to the beans, stir well adding salt and additional curry as needed. Serve!

I also had some leftover banana bread to serve as a side along with some diced roma tomatoes left over from a salad the night before.  This might not be the fanciest dish out there, but it was warm and filling which is all that really matters!

Twist Again

Italian White Beans

Secret Recipe Club is BACK BABY!  Took one month off to celebrate the holidays but now that 2012 is in full swing it’s time to explore new recipes and make new blogging friends.  This month I was assigned Kitchen Trial and Error and immediately started bookmarking all the amazing recipes I wanted to try.  Eventually I settled on the deliciously simple Italian White Bean recipe, and with a few tweaks turned it into a great mid-week dinner.  This is easily one of those recipes that can modified and adjusted to create a number of different dinners.

Italian White Beans

Serves: 3-4


1/2 small red onion, finely diced

3 garlic cloves, minced

1 sprig rosemary, leaves stripped and minced

pinch of coarse salt

1 tablespoon olive oil

1 tablespoon tomato paste

30 ounces canned cannellini beans, drained and rinsed

2 cups couscous, cooked


  1. Blend the onion, garlic, and rosemary together to create a puree and then add the salt.
  2. Coat the bottom of a saute pan with olive oil and saute the onion mixture over medium heat. cook until the onion is translucent, about 5 minutes.
  3. Add the tomato paste and and beans. depending on how dry the mixture is, add a tablespoon or two of water. cook until the beans are hot through and coated with sauce, about 5 minutes.
  4. Serve over couscous

I have a hunch these beans would also go create over a spinach salad or inside of a pita with some fresh slices of tomato and onion.    This recipe is about as simple as it gets but it really shows how much can be done with a few basic ingredients