I made this a few weeks ago and it was AWESOME and took less than 10 min.
SPICY COUSCOUS AND VEGETABLESIngredients• 1 small zucchini, halved and cut into slices
• 2 small red peppers, large dice
• 1 small eggplant , quartered and sliced
• Olive oil, to taste
• Salt and freshly ground black pepper
• 1 1/2 cups couscous
• 2 cups vegetable stock
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground roasted cumin seeds
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 cup orange juice
• 1 tablespoon roughly chopped parsley
• 2 tablespoons roughly chopped cilantro
• 2 tablespoons olive oil
• 1/2 lemon, grated zest and juiceDirections1. Preheat oven to 375 degrees F.
2. Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste.
3. Place in oven and roast for about 10 minutes.
4. Place couscous in a heat proof bowl and stir in all the spices and orange juice. 5. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely.
6. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed.
7. Stir in the herbs, olive oil, grated lemon zest and juice.
8. Fluff the couscous with a fork and toss with roasted vegetables.
I cut the veggies pretty small and put them on the top rack and broiled them on low, that went much faster. I used chicken broth so don't know how much difference that makes. I didn't use lemon just cause I didn't have it on hand. I aslo just used ground cumin.
It has a barely slight kick to it for you weak of heart.
