Early Autumn Roasted Vegetables With Couscous
- 1 small to medium eggplant cut 1 1/2" wedges
- 3 small zucchini cut 1 1/2" chunks
- Salt as needed
- 2 medium onions each cut 4 wedges
- 2 medium carrots - (to 3) cut 1" pieces
- 4 sun-dried tomatoes (not packed in oil)
- 3 small pattypan squash cut large chunks
- 1 red bell pepper cored, seeded, and cut into large chunks
- 6 ounces green beans trimmed, and cut into thirds
- 3 large celery stalk with leaves cut 1" pieces
- 6 large garlic cloves
- 3 medium ripe tomatoes cut 1" pieces
- 3 tablespoons extra-virgin olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup basil leaves - (packed), chopped (or 1 tspn dried basil)
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
- 1/2 teaspoon crumbled saffron threads
- 1/2 cup water
- 1 1/2 cups chicken broth
- 2 tablespoons olive oil
- 1 cup couscous
- 1/4 cup currants or raisins
- 1/4 cup slivered almonds toasted
Preheat 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 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.
This recipe yields 4 to 6 servings.