Early Autumn Roasted Vegetables With Couscous

Recipe Ingredients

1 tablespoon	15ml	To medium eggplant - cut 1 1/2" wedges (small)
3 tablespoons	45ml	Zucchini - cut 1 1/2" chunks (small)
		Salt - as needed
2		Onions - each cut 4 wedges (medium)
2		Carrots - (to 3) - cut 1" pieces (medium)
4		Sun-dried tomatoes (not packed in oil)
3		Pattypan squash - cut large chunks (small)
1		Red bell pepper - cored, seeded,
		And cut into large chunks
6 oz	170g	Green beans - trimmed, and
		Cut into thirds
3		Celery stalk with leaves - cut 1" pieces (large)
6		Garlic cloves (large)
3		Ripe tomatoes - cut 1" pieces (medium)
3 tablespoons	45ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	20g / 0.7oz	Basil leaves - (packed), chopped
		= (or 1 tspn dried basil)
1 tablespoon	15ml	Fresh rosemary - chopped
		= (or 1 teaspoon dried rosemary)
1 tablespoon	15ml	Fresh thyme - chopped
		= (or 1 teaspoon dried thyme)
		Couscous
1/2 teaspoon	2.5ml	Crumbled saffron threads
1/2 cup	118ml	Water
1 1/2 cups	355ml	Chicken broth
2 tablespoons	30ml	Olive oil
1 cup	237ml	Couscous
1/4 cup	40g / 1.4oz	Currants or raisins
1/4 cup	23g / 0.8oz	Slivered almonds - toasted

Recipe Instructions

Preheat oven to 450 degrees.

In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes.

In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer.

Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs

Couscous: Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9562) - from the TV FOOD - NETWORK

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