Early Autumn Roasted Vegetables with Couscous

Yield:
4 to 6 servings

Ingredients:

  1. 1 small to medium eggplant, cut into 1 to 1-1/2 inch wedges
  2. 3 small zucchini, cut into 1-1/2 inch chunks
  3. salt
  4. 2 medium onions, each cut into 4 wedges
  5. 2 - 3 medium carrots, cut into 1-inch pieces
  6. 4 sun-dried tomatoes (not packed in oil)
  7. 3 small pattypan squash, cut into large chunks
  8. 1 red bell pepper, cored, seeded and cut into large chunks
  9. 6 ounces green beans, trimmed and cut into thirds
  10. 3 large stalk celery with leaves, cut into 1-inch pieces
  11. 6 cloves garlic, large
  12. 3 medium ripe, tomatoes, cut into 1-inch pieces
  13. 3 tablespoons extra-virgin olive oil
  14. Salt and Pepper
  15. 1/2 cup packed basil leaves, chopped or 1 teaspoon dried
  16. 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
  17. 1 tablespoon fresh thyme, chopped or 1 teaspoon dried
  19. Couscous:
  20. 1/2 teaspoon crumbled saffron threads
  21. 1/2 cup water
  22. 1 1/2 cups chicken broth
  23. 2 tablespoons olive oil
  24. 1 cup couscous
  25. 1/4 cup currants or raisins
  26. 1/4 cup slivered almonds, toasted
Directions:

Prehat oven to 450 degrees.

In a colander, toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes.

In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer. Place in a preheated oven. Occasionally turn vegetables for even browning.

After 30 minutes add fresh tomatoes and continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs.

Couscous:
Crumble saffron in a small dish with 1/2 cup of water to dissolve.

In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins and almonds, remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.

Source: Cooking Live


TDS 3