nutritional information

Per Serving (1 cup vegetables, 2/3 cup couscous, and 2 Tbs. vinaigrette:

  • 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

Roasted Vegetables with Green Olive Vinaigrette and Pistachio Couscous

Roasted Vegetables with Green Olive Vinaigrette and Pistachio Couscous

Serves 6

30 minutes or fewer

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.
Vegetables
  • 1 ½ lb. zucchini, ends trimmed, quartered lengthwise
  • 2 medium red bell peppers, cut into strips
  • 2 medium yellow bell peppers, cut into strips
  • 1 large red onion, sliced into rings
  • 2 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. finely chopped fresh mint
  • 2 tsp. harissa
  • 1 clove garlic, minced (1 tsp.)
Vinaigrette
  • ½ cup pitted green olives
  • 2 Tbs. lemon juice
  • 2 Tbs. olive oil
  • 2 Tbs. chopped parsley
  • 1 Tbs. chopped shallot
  • ½ tsp. honey
  • ½ tsp. lemon zest
Couscous
  • 2 cups plus 2 Tbs. low-sodium vegetable broth
  • 1 tsp. tabil spice blend
  • 2 cups couscous
  • ½ cup coarsely chopped roasted pistachios

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.

June 2013 p.43

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comments

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

Rick - 2014-07-01 00:37:18

Thoroughly enjoyed replicating receipes

Bashirah - 2013-10-28 18:32:11

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.

AK in AK - 2013-08-21 17:13:55

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

Kathy - 2013-06-04 03:49:28

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

K. Gardner - 2013-06-03 18:52:38

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.

Ania Mueller - 2013-05-29 03:53:22

Loved this!

Gretchen - 2013-05-20 10:04:40

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!

Tan - 2013-05-16 00:41:37