Spicy Couscous and Vegetables

By NicoleS

Ingredients

• 1 small zucchini, halved and cut into slices
• 1 small red pepper, diced
• 1 small eggplant, quartered and sliced
• 1 clove garlic
• Olive oil, to taste
• Salt and freshly ground black pepper
• 3/4 cups couscous
• 1 cups vegetable stock
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground roasted cumin seeds
• 1/4 teaspoon ground ginger
• 1/4 teaspoon paprika
• 1/8 cup orange juice
• 1/2 tablespoon roughly chopped parsley
• 1 tablespoon roughly chopped cilantro
• 1 tablespoon olive oil
• 1/2 lemon, grated zest
• 2 green onions

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees F.

Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest. Fluff the couscous with a fork and toss with roasted vegetables. Top with green onions and Parmesan cheese. Serve with Tangy chicken.

Tangy Chicken:
1/4 cup worchestershire sauce
3/4 cup chili garlic sauce
1/6 cup apple cider vinegar
1 Tablespoon brown sugar