This vibrant Mixed Vegetable Couscous is a wholesome, plant-based meal that balances the earthy sweetness of roasted butternut squash and eggplant with the delicate crunch of steamed carrots and zucchini. The couscous is infused with turmeric and butter for a rich, golden flavor and fluffy texture. It comes together quickly once the vegetables are prepped, making it an ideal weeknight dinner or a satisfying side dish for potlucks. The combination of warm roasted flavors and fresh parsley creates a comforting yet light dish that appeals to vegetarians and vegans alike (if using olive oil instead of butter). Serve it warm or at room temperature for a versatile meal that highlights seasonal produce.
Mixed Vegetable Couscous – Bon Appetit
Description
This vibrant Mixed Vegetable Couscous is a wholesome, plant-based meal that balances the earthy sweetness of roasted butternut squash and eggplant with the delicate crunch of steamed carrots and zucchini. The couscous is infused with turmeric and butter for a rich, golden flavor and fluffy texture. It comes together quickly once the vegetables are prepped, making it an ideal weeknight dinner or a satisfying side dish for potlucks. The combination of warm roasted flavors and fresh parsley creates a comforting yet light dish that appeals to vegetarians and vegans alike (if using olive oil instead of butter). Serve it warm or at room temperature for a versatile meal that highlights seasonal produce.Ingredients
Directions
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Preheat the oven to 350°F (177ðC).
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Line two baking sheets with foil.
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Place the butternut squash halves cut-side down on one foil-lined baking sheet.
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Toss the eggplant halves with 1/4 cup olive oil in a large bowl to coat evenly.
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Spread the eggplant out on the second baking sheet.
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Roast the butternut squash until tender, about 40 minutes.
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Roast the eggplant until browned and tender, turning occasionally, about 1 hour.
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Remove squash from oven and let cool slightly; peel the skin off and cut the flesh into 1-inch pieces.
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Cut the roasted eggplant into 1-inch pieces.
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Combine the prepared squash and eggplant in a large bowl.
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Steam the turnip and carrot pieces until tender, about 12 minutes.
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Transfer the steamed turnip and carrot to the bowl with the squash and eggplant.
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Steam the pattypan squash and zucchini until tender-crisp, about 8 minutes.
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Transfer the steamed pattypan and zucchini to the bowl with the other vegetables.
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Bring the chicken stock, butter, and turmeric to a boil in a heavy large saucepan.
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Stir in the couscous, cover the saucepan, remove from heat, and let stand for 5 minutes.
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Transfer the cooked couscous to a large bowl and fluff with a fork.
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Add the vegetable mixture, garbanzo beans, and chopped parsley to the couscous.
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Season with salt and pepper to taste.
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Toss gently to combine all ingredients.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 11.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 0.5g2%
- Sugars 0.7g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make-ahead: The vegetables can be prepared up to 4 hours in advance. Cover the bowl and let stand at room temperature. Before adding the couscous, rewarm the vegetables on a baking sheet in a 350ðF oven until heated through, about 10 minutes.
Vegan Option: Substitute the unsalted butter with an equal amount of olive oil or vegan butter to make this dish fully vegan.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to refresh the couscous.
