Herbed Couscous with Roasted Vegetables

Name: Herbed Couscous with Roasted Vegetables
Cook time: 20 min
Yield: 4 servings
Ingredients: 200 g zucchini cut into 2 cm pieces; 150 g red bell pepper cut into 2 cm pieces; 120 g red onion cut into 2 cm wedges; 150 g cherry tomatoes left whole; 20 ml olive oil divided; 4 g fine salt divided; 0.5 g black pepper freshly ground, divided; 300 ml water for steaming the couscous; 2 g fine salt divided; 200 g couscous dry; 10 ml olive oil divided; 2 cloves garlic finely grated; 1 each lemon zested and juiced; 0.5 g black pepper freshly ground, divided; 15 g parsley leaves and tender stems, chopped; 8 g mint leaves, chopped

A warm couscous side with roasted vegetables and herbs. The vegetables are roasted until browned at the edges, then folded into couscous with lemon and olive oil so the grains stay separate and lightly glossy.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

200 g zucchini cut into 2 cm pieces
150 g red bell pepper cut into 2 cm pieces
120 g red onion cut into 2 cm wedges
150 g cherry tomatoes left whole
20 ml olive oil divided
4 g fine salt divided
0.5 g black pepper freshly ground, divided
300 ml water for steaming the couscous
2 g fine salt divided
200 g couscous dry
10 ml olive oil divided
2 cloves garlic finely grated
1 each lemon zested and juiced
0.5 g black pepper freshly ground, divided
15 g parsley leaves and tender stems, chopped
8 g mint leaves, chopped

Instructions

Heat the oven to 220°C. Line a large rimmed baking sheet. In a bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with 20 ml olive oil, 4 g salt, and 0.5 g black pepper. Vegetables are evenly coated and ready to roast.
Spread the vegetables on the baking sheet in a single layer and roast for 18 to 20 minutes, stirring once halfway through, until browned at the edges and tender. The vegetables are caramelized in spots and easily pierced with a fork.
While the vegetables roast, bring the water and 2 g salt to a boil in a medium saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. The couscous has absorbed the water and looks swollen and opaque.
Fluff the couscous with a fork, then transfer it to a large mixing bowl. Add the remaining 10 ml olive oil, garlic, lemon zest, lemon juice, remaining 0.5 g black pepper, and the roasted vegetables with any juices from the tray. The couscous is separated and lightly glossy, with vegetables distributed through it.
Fold in the parsley and mint. Taste and adjust with a little more salt only if needed, then serve warm or at room temperature. Herbs are evenly mixed through and the side tastes bright and seasoned.