Israeli Couscous With Roasted Mixed Veggies And Chevre

This is DELICIOUS! I insist you make it right away.


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

To serve:
Fresh herbs (optional)


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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