Skip to main content

Roasted Vegetables with Green Olive Vinaigrette and Pistachio Couscous

Harissa and tabil, the two cornerstone seasonings of Tunisian cooking, spice up a colorful entrée of roasted vegetables and pistachio-laced couscous. (To mix up your own tabil, go to http://www.vegetariantimes.com/recipe/tabil/) Feel free to substitute other seasonal vegetables (e.g., cauliflower, winter squash, and even root vegetables such as turnips, parsnips, or celery root) for the zucchini throughout the year.

Ingredients: 

Ingredient Set Name: 

Vegetables

Ingredients: 

Ingredient Line: 
1 ½ lb. zucchini, ends trimmed, quartered lengthwise
Ingredient Line: 
2 medium red bell peppers, cut into strips
Ingredient Line: 
2 medium yellow bell peppers, cut into strips
Ingredient Line: 
1 large red onion, sliced into rings
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 Tbs. balsamic vinegar
Ingredient Line: 
1 Tbs. finely chopped fresh mint
Ingredient Line: 
2 tsp. harissa
Ingredient Line: 
1 clove garlic, minced (1 tsp.)

Ingredient Set Name: 

Vinaigrette

Ingredients: 

Ingredient Line: 
½ cup pitted green olives
Ingredient Line: 
2 Tbs. lemon juice
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
2 Tbs. chopped parsley
Ingredient Line: 
1 Tbs. chopped shallot
Ingredient Line: 
½ tsp. honey
Ingredient Line: 
½ tsp. lemon zest

Ingredient Set Name: 

Couscous

Ingredients: 

Ingredient Line: 
2 cups plus 2 Tbs. low-sodium vegetable broth
Ingredient Line: 
Ingredient Line: 
2 cups couscous
Ingredient Line: 
½ cup coarsely chopped roasted pistachios

Instructions: 

1. To make Vegetables: Preheat oven to 450°F. Toss zucchini, bell peppers, onion, and oil in large bowl. Transfer to baking sheet, spread in single layer, and roast 20 to 25 minutes, or until vegetables are browned and tender, turning occasionally. Transfer to bowl, and toss with vinegar, mint, harissa, and garlic. Season with salt and pepper, if desired.

2. Meanwhile, to make Vinaigrette: Place all ingredients in blender or food processor; blend until smooth. Season with salt and pepper, if desired.

3. To make Couscous: Bring broth and tabil to a boil in large saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 to 8 minutes, or until all liquid is absorbed. Fluff with fork, and fold in pistachios. Serve Vegetables over Couscous, with Vinaigrette on the side.

Nutrition Information: 

Calories: 
441
Protein: 
12 g
Total Fat: 
17 g
Saturated Fat: 
2 g
Carbohydrates: 
63 g
Cholesterol: 
0 mg
Sodium: 
241 mg
Fiber: 
7 g
Sugar: 
8 g
Yield: 
Serves 6

Comments on this Recipe

When we received this issue we were instantly drawn to this recipe. We didn't use the vegetables in the recipe (instead we used mushrooms, bok choy, red onion and zucchini), however we followed the rest exactly. Don't wait to make this recipe...it's amazing. The green olive vinaigrette - so good!

Loved this!

I loved this recipe and the vinaigrette was fabulous! I used it with bread. I noticed that the couscous need to be cooked! Enjoy it, it is worth it.

Couscous is a big no-no for gluten intolerance, this recipe should be removed from this list.

Made this last weekend....Couscous actually needs 4 cups liquid. Otherwise this was great. Will definitely make again.

I had high hopes for this recipe with all the good reviews. It definitely too more than 30 minutes to make. It's a ton of veggies, too much to roast in one sheet pan, so my veggies actually steamed rather than roasted. I think they also needed more oil to roast and should be salted first, not after roasting. Also, the couscous needs a little butter or oil in it, I agree with the other poster that it was kind of dry and needed more liquid. The harissa didn't really add any spice at all. The vinaigrette was good though.

Thoroughly enjoyed replicating receipes

No need to ban couscous ... substitute quinoa for GF alternative. :-)

Lovely :)!

Leave a comment