This is DELICIOUS! I insist you make it right away.
Ingredients:
For roasted vegetables:
1 large zucchini, cut into 1 inch cubes
1 eggplant, cut into 1 inch cubes
1 large red pepper, same as above
5 cloves garlic, halved
3 small onions, quartered
1 pint grape tomatoes
olive oil, salt and pepper, balsamic vinegar
For couscous:
2 cups Israeli couscous
olive oil
1 small onion, diced
2 tbs. tomato paste
1 bay leaf
2 1/2 cups chicken broth, veggie broth, or water
salt
To serve:
Chevre
Fresh herbs (optional)
Directions:
Mix vegetables in large baking dish—the larger the better and add plenty of olive oil and salt and pepper. Use grey salt for an extra special touch.
You could even use a cookie sheet for the roasting; this will allow the vegetables to cook faster and brown more evenly. Unfortunately, I have a diminutive oven and don't own a small cookie sheet, so I heaped the vegetables into this 13x9 glass dish:
Roast the vegetables at 375 for as long as it takes to get them really caramelized: with the small baking dish and my oven, this took about 1 1/2 hours!! When veggies are almost done add a dash of balsamic vinegar and stir—this will aid in caramelization and give them a nice rich flavor.
Meanwhile, saute the onion for the couscous in a medium saucepan until translucent. Add tomato paste and stir fry for one minute. Add couscous and cook for another minute, then add broth, bay leaf, and salt and bring to a boil. Once boiling, cover and lower heat: simmer for ten minutes until all broth is absorbed.
Add the veggies to the couscous and top with chevre:
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Yum! I have been wanting to make Israeli Couscous ever since I had that delightful dish at the Monkey Bar. I was obsessed with it! Hmmmm. So I think I will have to make this pronto. But where do I get Israeli Couscous? Better question: do I have to go to Whole Foods? Erg.
PS
Your pictures might not be loading properly because file names cannot contain spaces.
PPS—I see you finally got yourself a profile pic. Hotness!
Get Israeli couscous at the who fo. There is no getting around it. They have it in small containers (2 cups each) in the section with the dried nuts, fruits, etc. Make this! And salt liberally!
And thanks for the hint about the pics!
I want to put my face in that!!
I think this is going to be my new summer side to go with fish or whatever is going on the grill. I am lucky to have one of those man size grills that allows me enough space to cook for the town. I bought Marrakesh Express Grande Cous Cous at Stop and Shop. Is that considered the right Israeli Cous Cous in this recipe ???
Yes, I think that is probably the right couscous—it looks like large tapioca.
Thanks Amanda, it does look like tapioca. I love eating it, kinda funny how it feels. I bet kids would like it.
I read on Wikipedia that it actually is often considered a children's food, and that they even make them into fun shapes like stars for that purpose.
I just made it. But I'm too fat to discuss it right now. Need to lie down…
I just made this again tonight and I must tell you that Brian LOVES this! It's fabulous and the goat cheese really puts it over the top. Happily, the large cous is super cheap down here so I'm looking for even more recipes for it. Yum!