THE FLAVORS OF the Middle East make a rich marinade for the roasted vegetables, which are served on a bed of couscous. This tasty one-dish meal provides the grains, beans, and vegetables for healthy, hearty eating.
SERVES: 4
INGREDIENTS:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 2 small zucchini, cut into matchsticks
- 1 green bell pepper, cut into matchsticks
- 1 onion, halved and slivered
- 1 large eggplant (1¾ to 2 pounds), peeled and diced
- 1 15.5-ounce can chickpeas or 1½ cups cooked chickpeas, rinsed and drained
- 1 14.5-ounce can diced tomatoes, with their juice
- ¾ cup tomato juice
- ¼ cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper
- 1½ cups couscous
- 2¼ cups boiling water
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the oil, vinegar, garlic, cumin, and cinnamon. Add the zucchini, bell pepper, onion, and eggplant and toss to coat. Arrange in a single layer in the pan.
- Roast for 30 to 40 minutes, until the vegetables are tender and lightly browned, stirring occasionally for even cooking.
- Transfer to a large saucepan and add the chickpeas, tomatoes with their juice, and tomato juice. Add the cilantro and salt and pepper to taste. Keep over low heat.
- Combine the couscous and boiling water in a medium-size bowl. Cover and let steam until all the water is absorbed and the grains are tender, about 10 minutes. Uncover and fluff with a fork.
- To serve, transfer the couscous to a serving platter. Spoon the vegetables on top and serve hot
