Ingredients
Check off ingredients as you go
- 400 g (2⅓ cups) couscous
- 3 medium zucchini (courgettes), cut into slices that aren’t too thin
- 2 large onions (white and/or red)
- about 15 cherry tomatoes
- 1 eggplant (aubergine), cut into cubes
- olive oil
- herbes de Provence (or thyme, rosemary, parsley…)
For the dressing
- 2 Tbsp balsamic vinegar
- 1 Tbsp mustard
- 1/2 tsp garlic powder
- Salt
- Pepper
- 1 Tbsp honey
- Juice of 1 lemon (preferably a lime)
- 5 Tbsp olive oil
- Wash and cut all the vegetables into cubes and chunks, and place them in a baking dish with the 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: pour 500 g (3 cups) couscous into a large bowl with the same volume of boiling water and 1 tsp salt. Stir and let stand.
3. In a large bowl, combine all the dressing ingredients, then add the roasted vegetables and the couscous.
Serve warm or at room temperature.
Variations
Feel free to add other vegetables you like to roast, such as bell peppers, carrots or mushrooms, and to switch things up by replacing the couscous with quinoa.