Roasted vegetable couscous

Ingrédients

• 4.2 oz couscous
• 1 zucchini
• 0.5 eggplant
• 1 red onion
• 7 oz cherry tomatoes
• 1.4 oz almonds
• 1 cup water
• 0.5 tsp hot paprika powder
• 1 sprig rosemary
• 1 lemon
• 2 sprigs mint
• 1 clove garlic
• 2.5 tbsp olive oil
• salt
• pepper

Préparation

1. 1

   Preheat the oven to 220°C/430°F. Cut the zucchini and eggplant into pieces of about 5 cm / 2 inch. Zest and juice the lemon. Cut half of the red onion into wedges and the other half in cubes. Place zucchini, eggplant, red onion wedges, together with the whole tomatoes on a baking tray lined with baking paper. Add the oil and season with salt and pepper, mix until evenly distributed. Roast the vegetables for about 15-18 min, or until the vegetables are lightly browned. Toss halfway through baking.

2. 2

   Dry roast the almonds in a pan until golden brown. Remove, let cool and chop coarsely. Set half of the almonds aside for the gremolata.

3. 3

   Sauté the remaining onion cubes and the other half of the almonds in a saucepan with some olive oil and add a sprig of rosemary. When the onions are translucent, add the paprika powder and sauté briefly, season with salt and pepper. Deglaze with water and add the couscous. Bring to a boil, then put a lid on the pan, turn off the heat and let the couscous sit for 5 min., until it has absorbed all the water, or according to the package instruction. Add 1 tablespoon of olive oil and half of the lemon juice. Season with salt and pepper if necessary.

4. 4

   To make the gremolata, finely chop mint leaves. Add to a bowl with lemon zest, the other half of the lemon juice. Grate one garlic clove in the bowl, add rest of the chopped almonds, and mix together. Take the vegetables out of the oven when they are golden brown and arrange them with the couscous. Serve with the mint gremolata, and drizzle with more olive oil if desired. Enjoy!