This couscous first made an appearance in my life last summer. John and I were headed to a friend’s barbecue and he had offered for me to bring a salad.
Seriously — a salad? I am not the person who offers to bring a bag of mixed lettuce to a party. Now I’m not dissing the green stuff (our go-to weeknight salad is a mix of arugula, strawberries, goat cheese or gorgonzola, and some type of toasted nut), but in 90-degree weather, I’m not about to put out a bowl of lettuce whose only trick is to wilt before my eyes.
That’s what I said at the time, at least.
Instead, I brought this couscous. The best parts about this recipe are that (a) it can be made ahead of time, and (b) it can be served cold or at room temperature. For anyone who has entertained large groups before, you know what a pain it can be to time your cooking perfectly so that everything is served warm and at the same time.
Another added benefit? It’s vegetarian! Most barbecues are centered around burgers and dogs, grilled chicken, and stick-to-your-ribs foods that are not always veggie-friendly. This changes that.
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For a vegetarian barbecue, try serving this couscous alongside grilled vegetable kebabs, barbecue portobello mushrooms (ok, those who know me know that this would never make an appearance at my house, but if you like portobellos, I hear they’re a good alternative to meat!), or veggie burgers.
And like all good barbecues, don’t forget the sides: macaroni or potato salad, cole slaw, baked beans, grilled corn. The variations on these classics are endless.
Why my sudden interest in barbecues? The warm weather doesn’t hurt. As summer approaches, I fully anticipate more dining al fresco, and as much as I would enjoy burgers multiple times a week, I’m going to need healthy alternatives to meat-centric meals.
Also, I may or may not be planning to host a friends and family barbecue after my baby shower (not planned until late summer), and I’ve got a few vegetarian friends to feed. Gotta start testing the recipes now!
Directions
Toss all the chopped and cubed veggies in some olive oil, then sprinkle generously with salt and pepper. Place on a rimmed baking sheet (you’ll probably need more than one) and roast in a 400-degree oven for 45 minutes to 1 hour, stirring once about halfway through. The veggies should be tender and slightly browned. Remove and let cool slightly.
Meanwhile, cook your couscous according to package directions. (I’ve also made this with Israeli couscous, and it’s wonderful.) Once cooled, add the roasted vegetables, red peppers, tomatoes, olives, and feta. Stir to combine, then pour in 1/4 cup of extra virgin olive oil and some black pepper. Taste the couscous before adding more salt (it’ll already be salty from the black olives and feta), then adjust as necessary. Finish with some thinly sliced basil, then stir it all up.
Serve with a little extra olive oil or balsamic vinegar on top. Heaven!
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In my opinion, the basil makes this. It adds a wonderfully fresh and bright flavor that screams summer. (I know, I know.. it’s still spring.)
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Vegetarian or not, you will love this recipe.
Roasted Vegetable Couscous
Ingredients
- 1 medium zucchini, cubed
- 1 medium yellow squash, cubed
- 1 medium red onion, cut into 1/2-inch pieces
- 6 oz. roasted red peppers, roughly chopped
- 1/2 pint of cherry or grape tomatoes, halved
- 1/2 cup black olives, pitted and roughly chopped
- 1/3 cup feta, crumbled
- 2 cups couscous
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- A few handfuls of fresh basil, thinly sliced
Instructions
- Preheat an oven to 400 degrees. Toss zucchini, squash, and onions with a few tablespoons of olive oil, then season generously with salt and pepper. Roast for 45 minutes to an hour, stirring about halfway through, until veggies are tender and slightly browned. Remove and let cool slightly.
- Cook couscous according to package directions (this usually involves adding the dry grain to boiling water, then covering and letting it sit for 5 minutes). Once the couscous has cooled, add roasted red peppers, tomatoes, black olives, feta, and roasted vegetables. Stir to combine.
- Dress with 1/4 cup of extra virgin olive oil (you might need more later) and a little black pepper. Taste the couscous before adding any more salt — it might be salty enough with the black olives and feta. Adjust seasonings as necessary.
- Finish by mixing in some fresh basil. Serve with a little extra olive oil on top or a small amount of balsamic vinegar.