Israeli Couscous with Roasted Veg
Toasted pearl couscous, roasted eggplant and pepper, lemon and herbs.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Toast the couscous in oil before adding broth - like risotto. It's the difference between bland starch and warm, nutty pearls.
Ingredients
Everything below makes 4 servings.
- 1½ cupsIsraeli (pearl) couscous
- 2¼ cupsvegetable broth
- 1 mediumeggplantcut into 3/4-inch cubes
- 1red bell peppercut into 3/4-inch pieces
- 1zucchinicut into half-moons
- 1 mediumred onioncut into wedges
- 4garlic clovesminced
- 1 tspground cumin
- 1 tspsmoked paprika
- 5 tbspolive oil
- 1lemonjuiced and zested
- ⅓ cupfresh parsleychopped
- 2 tbspfresh mintchopped
- 1½ tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 420calories
- 11gprotein
- 58gcarbs
- 16gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 425°F (220°C).
- Cube eggplant; cut peppers and zucchini; wedge onion. Mince garlic.
- Zest and juice lemon; chop parsley and mint.
Roast veg
Toss eggplant, peppers, zucchini, onion, garlic, cumin, smoked paprika, olive oil, salt, and pepper on the sheet pan. Spread in single layer. Roast 25-28 min, flipping halfway, until eggplant is creamy and edges are dark.
26 min · hands offToast couscous
Heat olive oil in saucepan over medium. Add couscous; toast 3-4 min, stirring, until pearls are golden and nutty-smelling.
4 min · hands onCook couscous
Add broth and salt. Bring to boil; reduce to simmer, cover, cook 8-10 min until pearls are tender and liquid is absorbed. Fluff with a fork.
9 min · hands offCombine and serve
In the large bowl, combine warm couscous, roasted veg and all pan juices, lemon zest, lemon juice, remaining olive oil, parsley, and mint. Toss gently. Taste - adjust salt. Serve warm or room temp.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cook to package time; tends to be 2-3 min shorter.
Cook 1 cup quinoa in 2 cups water; toss with roasted veg.
Use 1.5 cups cooked rice; toss with roasted veg. Adds about 5 minutes.
Quinoa also works - use the same volume, cook per package directions.
What keeps
Keeps 4 days. Eat warm or room temp - it's actually a perfect packed-lunch dish.
Refresh with a lemon squeeze and olive oil before serving.
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