Rising Sun IGA Fresh Market Recipes
https://risingsun.iga.com/Recipes/Detail/3731/Early_Autumn_Roasted_Vegetables_with_Couscous
Early Autumn Roasted Vegetables with Couscous
Yield: 4 to 6 servings
Ingredients
| 1 | small to medium eggplant, cut into 1 to 1-1/2 inch wedges | ||
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| 3 | small zucchini, cut into 1-1/2 inch chunks | ||
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| salt | |||
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| 2 | medium onions, each cut into 4 wedges | ||
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| 2 - 3 | medium carrots, cut into 1-inch pieces | ||
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| 4 | sun-dried tomatoes (not packed in oil) | ||
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| 3 | small pattypan squash, cut into large chunks | ||
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| 1 | red bell pepper, cored, seeded and cut into large chunks | ||
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| 6 | ounces | green beans, trimmed and cut into thirds | |
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| 3 | large stalk celery with leaves, cut into 1-inch pieces | ||
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| 6 | cloves | garlic, large | |
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| 3 | medium ripe, tomatoes, cut into 1-inch pieces | ||
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| 3 | tablespoons | extra-virgin olive oil | |
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| Salt and Pepper | |||
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| 1/2 | cup | packed basil leaves, chopped or 1 teaspoon dried | |
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| 1 | tablespoon | fresh rosemary, chopped or 1 teaspoon dried | |
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| 1 | tablespoon | fresh thyme, chopped or 1 teaspoon dried | |
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| Couscous: | |||
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| 1/2 | teaspoon | crumbled saffron threads | |
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| 1/2 | cup | water | |
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| 1 1/2 | cups | chicken broth | |
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| 2 | tablespoons | olive oil | |
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| 1 | cup | couscous | |
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| 1/4 | cup | currants or raisins | |
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| 1/4 | cup | slivered almonds, toasted | |
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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
Please note that some ingredients and brands may not be available in every store.
Rising Sun IGA Fresh Market Recipes
https://risingsun.iga.com/Recipes/Detail/3731/Early_Autumn_Roasted_Vegetables_with_Couscous
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