Roasted Vegetable CouscousIngredients:1 medium egg plant, sliced
2 zucchini, sliced
1 large onion, sliced
2 sweet peppers, seeded and cut in quarters
2 cloves garlic, finely chopped
1/4 cup canola oil
1 cup couscous
1 cup hot vegetable or chicken stock
1 tbsp lemon juice
1 package(4 oz) Feta cheese, crumbled
1/4 tsp salt & freshly ground pepper
2 tbsp parsley, finely chopped
3/4 cup roasted tomato vinaigrette
Roasted Tomato Vinaigrette
1 plum tomato
1/2 tsp ground cumin pinch cayenne
1/4 tsp salt & freshly ground pepper
1/2 cup canola oil
1/4 cup balsamic vinegar or half lemon juice, half vinegar
Cut the tomato in half and rub with olive oil, salt and pepper. Set on grill over low heat 10-12 minutes turning once. Peel blackened skin off tomato and squeeze out seeds. There should be about 1 tbsp of pulp. Add cumin, Cayenne, salt and pepper to the pulp and pound to a paste. Whisk in vinegar and canola oil. Directions:Roast 1 plum tomato with the rest of the vinaigrette. Toss vegetables with garlic, 3 tbsp of the oil and a little salt and pepper.
Arrange vegetables on a preheated barbecue and grill for about 5-10 minutes per side until tender and lightly browned or place in the over in a single layer at 475°F for 30-40 minutes, turning a few times until lightly browned and just tender. Meanwhile place couscous in a bowl, cover with hot stock and leave for 5 minutes. When all liquid is absorbed, fluff grains with a fork.
Enhance flavor with lemon juice and remaining oil. Cut the vegetables into small pieces and toss with couscous and about 3/4 cup Roasted Tomato Vinaigrette. Season to taste and scatter cheese and parsley on top. 6 servings Recipe compliments of Canola Info
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