Nice to have but not necessary
- a lemon zester (if not, use a grater)
- a silicone brush for oiling the baking pan
- a vegetable peeler (if not, use a paring knife)
2 cups/500 mL vegetable stock
1 1/2 cups/375 mL uncooked couscous
grated zest of one lemon
2 Tbsp/30 mL olive oil
1 Tbsp/15 mL balsamic vinegar
2 cloves garlic, pressed
1 tsp/5 mL dried rosemary
1/2 tsp/2 mL salt
1/2 tsp/2 mL pepper
1 large sweet potato, peeled and diced
2 large red bell peppers, seeded and chopped
1 medium red onion, chopped
1 medium zucchini, chopped
1 large portobello mushroom, chopped
1 cup/250 mL cooked chickpeas
1/2 cup/125 mL crumbled feta cheese
Preheat oven to 450F/230 C.
Grease a large roasting pan or large baking dish.
Put the vegetable stock in a medium saucepan.
Bring to a boil.
Stir in the couscous and lemon zest.
Remove from heat.
Cover and let sit.
In a large bowl, mix the olive oil, balsamic vinegar, garlic, rosemary, salt and pepper.
Add the sweet potato, peppers, onion, zucchini, mushroom and chickpeas.
Toss together until well mixed.
Spread the vegetables in the prepared baking pan.
Bake for about 30 minutes, stirring once or twice, until all of the vegetables are tender.
Return the vegetables to the large bowl.
Fluff the couscous with a fork, and add it to the bowl.
Add the feta cheese.
- Use green bell peppers instead of red - or use yellow or orange.
- Use any onion in place of the red onion.
Ideas for making this recipe your own
- Make your own
Homemade Vegetable Stock.
- Use 1 1/2 cups/375 mL of small white mushrooms instead of a portobello mushroom.
- Experiment with different vegetables. Be creative! Try using potatoes instead of sweet potatoes. How about adding some carrots, or green beans?
- Try using other grains in place of the couscous. How about quinoa?
- If you use canned chickpeas, be sure to drain and rinse them before adding them to the bowl. Many brands include added salt or other additives.
Serve this dish with