- 4
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
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