Ingredients
Check off ingredients as you go
- 400g (2¼ cups) couscous
- 3 medium zucchini, sliced not too thin
- 2 large onions (white and/or red)
- about 15 cherry tomatoes
- 1 eggplant, cut into cubes
- olive oil
- herbes de Provence (or thyme, rosemary, parsley…)
For the dressing
- 2 tbsp balsamic vinegar
- 1 tbsp mustard
- ½ tsp garlic powder
- Salt
- Pepper
- 1 tbsp honey
- Juice of 1 lemon (preferably lime)
- 5 tbsp olive oil
- Wash and cut all the vegetables into cubes and chunks, then place them in a baking dish with olive oil and herbs. Bake at 190°C (375°F) for 50 minutes - the vegetables should be well caramelized and tender.
2. Prepare the couscous by pouring 500g (2¾ cups) couscous into a bowl with the same volume of boiling water and 1 tsp salt. Stir and let rest.
3. In a large serving bowl, whisk together all the vinaigrette ingredients, add the roasted vegetables, then the couscous.
Serve warm or at room temperature.
Variations
Feel free to use other vegetables you like to roast such as bell peppers, carrots, mushrooms, and vary by replacing the couscous with quinoa.