10 February, 2015
Israeli Couscous with Roasted Vegetables
1 medium zucchini
1 punnet baby tomatoes
1 red capsicum (recently I learned that the female capsicum has 3 mounds at the bottom, best used for salads etc as it has a sweeter taste – male capsicums have 4 mounds and are best for roasting etc – choice is yours!)
1 medium eggplant, chopped
1/4 butternut pumpkin
1/2 red onion
3 cloves garlic
salt and pepper
200g pearl (Israeli) couscous
Preheat the oven to180 degrees. Chop and dice all vegetables, place on a lined baking tray, add sliced onion and sliced garlic – drizzle with olive oil and salt & pepper. (Avoid over crowding the vegetables, otherwise they won’t roast properly.) Place in oven for 25 – 30 minutes until tender and browning.
Meanwhile, in a large saucepan cook couscous as per directions on packet. Once couscous is cooked drain and then add a tablespoon of olive oil, place in mixing bowl.
Remove roasted vegetables from the oven and add to couscous, squeeze lemon/lime juice over mixture and then blend in balsamic glaze (to taste) gradually as it can ‘cluster’ the couscous. Add salt and pepper to taste, transfer to serving bowl (or eating bowl!).
This is a great and healthier alternative to pasta! You can additionally add some coriander or flat leaf parsley for extra flavour!