EARLY AUTUMN ROASTED VEGETABLES WITH COUSCOUS
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- 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.
- 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.
SAFFRON COUSCOUS
A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!
Provided by toastyfrenchy
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Combine warm water and saffron together in a bowl.
- Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
- Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 42.7 g, Fat 7.3 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 236.3 mg, Sugar 7.2 g
SAFFRON ROASTED VEGETABLE COUSCOUS
Make and share this Saffron Roasted Vegetable Couscous recipe from Food.com.
Provided by kelly in TO
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper.
- Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock.
- Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes.
- Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Garnish with diced red pepper and cilantro.
Nutrition Facts : Calories 456.2, Fat 11.1, SaturatedFat 1.6, Sodium 605.1, Carbohydrate 76.1, Fiber 7.7, Sugar 4.6, Protein 13.4
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