I developed this recipe about 15 yrs ago. My friend & I attended the chef presentations at the IA State Fair. Chefs would demo & we’d listen & learn all day. It was our favorite thing to do at the fair every year. One chef used couscous & roasted veggies. At that time I had never heard of couscous & knew nothing about roasting veggies. My cooking horizons quickly expanded! My husband had heart surgery in 93 & was dedicated to living a healthy lifestyle. I recognized that roasting veggies could be a new & tasty addition to our vegetarian diet. This recipe gave us options for veggies & was healthy. I love to garden & enjoy using my fresh veggies in the summer & they are available at any grocery store in the winter. I love this recipe because it is so simple, it tastes good & is versatile. We usually eat it hot but its good at room temp or cold. It is special to me because it always brings memories of my good friend & all the fun we have together especially the day we spent at the Fair.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
8
calories
252 per serving
ingredients
- 1 medium eggplant or 4 Japanese long-style eggplants, wash and cut in half lengthwise
- 1 red pepper, wash and cut into 2 halves, remove seeds
- 12 baby carrots, wash
- 1 large or 2 small sweet Vidalia type onions, trim and peel off the outer skin layer
- 2 tablespoons honey, Dressing
- 2 tablespoons dijon mustard, Dressing
- 1/4 cup avocado oil, Dressing
- 2 tablespoons additional avocado oil, Dressing
- 1/4 cup balsamic vinegar, Dressing
- 2 tablespoons additional balsamic vinegar, Dressing
- 15-1/2 ounces fat free chicken broth, Couscous
- 1/2 cup Couscous, Couscous
directions
Step 1: Roasted Veggies
Oven preheated to 375 degrees. Spray 10" by 15" cookie sheet with butter flavored cooking spray.
Step 2: Roasted Veggies
1 medium eggplant or 4 Japanese long-style eggplants, wash & cut in half lengthwise 1 red pepper, wash and cut into two halves, remove seeds. Wash 12 to 16 baby carrots. 1 large or 2 small sweet Vidalia type onions, trim & peel off the outer skin layer .
Step 3: Roasted Veggies
After placing on the baking sheet cut side down, spray lightly over veggies with the cooking spray. Bake at 375 degrees for about one hour.
Step 1: Couscous
When veggies are roasted and cooling, cook couscous. Bring chicken broth to a boil.
Step 2: Couscous
Add couscous to boiling broth, stir, remove from heat and let set 5 minutes or more.
Step 1: Dressing
Whisk all dressing ingredients together until well blended. Combine with the couscous.
Step 3: Couscous
Peel outside of pepper and onion off. Cut into bite size pieces. Add to couscous. Scoop out meat of eggplant. Discard seeds. Cut into pieces . Add to couscous. Slice carrots into small slices. Add to couscous.
