Spicy Couscous and Vegetables

Name: Spicy Couscous and Vegetables
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps roughly chopped cilantro; 355 milliliters couscous; 1 teaspoons ground roasted cumin seeds; 1 small eggplant, quartered and sliced; 1 teaspoons ground ginger; 1 lemon, grated zest and juice; 2 Tbsps olive oil; 6 servings Olive oil, to taste; 59 milliliters orange juice; 1 teaspoons paprika; 1 Tbsp roughly chopped parsley; 2 smalls red peppers, large dice; 6 servings Salt and freshly ground black pepper; 1 teaspoons sea salt; 473 milliliters vegetable stock; 1 small zucchini, halved and cut into slices

Spicy Couscous and Vegetables might be just the side dish you are searching for. This vegan recipe serves 6. One portion of this dish contains around 7g of protein, 19g of fat, and a total of 375 calories. Head to the store and pick up vegetable stock, zucchini, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Equipment you will use

Baking Sheet

Place in oven and roast for about 10 minutes.

Equipment you will use

Oven

Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables.

Ingredients you will need

Stock