THE RECIPE
This time of year, I always crave something heartier and warming to stave off the colder temps but that has vegetables as the main star of the dish. I’m always inspired by one of my favorite chefs, Yotam Ottolenghi, and always refer to his cookbooks for vegetable-centric dishes. In my ongoing attempt to eat seasonally, I ventured off to the weekend farmer’s market and stocked up on all the cruciferous vegetables I could find to create this winter couscous with roasted vegetables and pesto.
Fortunately, the grunt work of this dish is prepping the vegetables; otherwise, this is a one-pan style recipe – and makes for great lunch leftovers the next day. This recipe is chock full of hearty vegetables and unique flavors! Combining warming spices, creamy goat cheese paired with a bitter bite from homemade pesto, a touch of sweetness with pomegranate seeds and finished with a lemony brightness. I always add extra turmeric and cayenne along with EVOO for anti-inflammatory benefits.
It has been on repeat in our house for weeks straight and I still can’t seem to get enough. This will truly become one of your favorite go-to winter dishes.
Featuring the rainbow murano glass tumblers – The NoMad Edit
INGREDIENTS
For Vegetables
- 3 zucchinis, peeled and roughly chopped
- 1 medium eggplant – peeled alternating ribbons, roughly chopped
- 3 sweet peppers – I like a variety of color
- 1 medium sweet potato, peeled and roughly chopped
- 2 small, white onions – thinly sliced
- 1 small jalapeño, deseeded and thinly chopped
- 1/4 cup of EVOO
- freshly ground kosher salt and black pepper
- Turmeric and cayenne, to your liking
For Couscous
- 1.5 cup Couscous
- 1.5 cups water
- 1 TBSP Ghee
For Serving
- 1/2 cup pomegranate seeds
- 1/4 cup cilantro, finely chopped
- 1/4 pine nuts
- Fresh-squeezed lemon
- Goat Cheese – optional
- Dollop of Pesto – optional
Makes 4 servings
INSTRUCTIONS
1. Preheat your oven to 400F | 200C while you prepare the vegetables.
2. Slice, chop and throw those veggies onto a pan. Season and top with EVOO, mixing to ensure all are evenly coated. Roast for 45 minutes or until veggies are soft and crisp on the edges.
3. For the couscous – boil water with a sprinkle of salt and add ghee. Once water boils, pour in the couscous, stirring to ensure no clumps form. Remove off heat and cover with top, allowing to steam for the next 5-7 minutes, until all water is absorbed. Fluff with fork.
4. To finish, assemble the vegetables with the couscous, mix well. Top off with creamy pomegranate seeds, pine nuts, goat cheese and homemade pesto – get the recipe, here. Squeeze fresh lemon to add a touch of brightness and serve! Great as a side dish for entertaining or as an easy week-night meal.
Let’s keep in touch! Bloglovin / Instagram / Twitter / Facebook / Pinterest
