New recipes

Couscous with vegetables recipe

Couscous with vegetables recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Couscous

A tasty and filling combination of couscous and vegetables suitable for vegans. Great for using up vegetable leftovers in the fridge.

5 people made this

IngredientsServes: 4

  • 250g couscous
  • 250ml vegetable stock
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 cucumber, diced
  • 250g celery, thinly sliced
  • 2 peppers, diced
  • 3 tablespoons lemon juice
  • 1 pinch ground allspice
  • 1 pinch cayenne pepper
  • 1 pinch curry powder
  • salt and pepper to taste
  • 3 tablespoons fresh herbs, chopped
  • 400g cherry tomatoes, halved

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Combine the stock and couscous in a saucepan and bring to the boil. Remove, cover and set aside to cook.
  2. In a large frying pan, heat the olive oil and fry the garlic for a minute, then add cucumber, celery and peppers. Cook and stir for a few minutes until soft.
  3. Combine the couscous with the vegetables and season with lemon juice, spices and herbs. Just before serving, stir in the cherry tomatoes.


If the couscous is too dry, add a little more olive oil or vegetable stock.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Couscous with seven vegetables

Couscous is one of the world’s most extraordinary foods, more delicate than any gnocchi, light as a snowdrift.

It’s also terribly misunderstood.

More than just the stuff that comes out of a box, couscous is a whole world of wonderful dishes: sublime stews spooned over the ethereal granules. They can be as luscious as pappardelle with rabbit ragu or as carefully harmonic as a great pesto. But they also have exotic allure. It might be long-simmered lamb and pumpkin with ginger and saffron, or loup de mer with quince, or perhaps veal and chicken with zucchini and almonds. Chickpeas frequently make an appearance, as do raisins, almonds, dates and spices such as cinnamon and coriander.

“You can push the parameters of couscous the same way you can push pasta,” says Paula Wolfert, author of “Couscous and Other Good Food From Morocco.” “The difference is the couscous grain. Pasta can’t compare with it in delicacy.”

It’s odd that couscous has never caught on here in L.A., despite the Moroccan restaurants that have been part of our dining scene since the ‘70s. A town that can fall so hard for pasta ought to be able to see the glory of couscous.

A man who’s keenly sensitive to the possibilities of couscous is Adel Chagar of Chameau restaurant, probably L.A.'s leading Moroccan chef these days. Most Moroccan restaurants stick to tried-and-true favorites, but he has an inventive, contemporary take on the cuisine he inherits. He puts fashionable duck in his otherwise hyper-traditional bestila (he makes that savory pie with warqa, the crisper hand-made North African cousin of filo). He turns preserved lemons into a dip, serves merguez sausage with chickpea fries and offers almond beignets with lemon cream and honey ice cream for dessert.

The decor of his Fairfax Avenue place is just as contemporary as the food -- think Morocco through a psychedelic kaleidoscope. A whimsical representation of a camel’s eyelash runs the length of the ceiling. No hand-washing ritual or belly dancer here. And the menu is seasonal. At the moment, one of Chagar’s most impressive dishes is an aromatic lamb shoulder tagine that he serves over delicate vegetable couscous.

Alongside his couscous entrees, he also has side-dish versions of couscous flavored with raisins or pearl onions, none of which is traditional. “Well, of course, this is why we’re not in Morocco,” he joshes.

Michel Ohayon, proprietor of the 27-year-old Koutoubia in Westwood, was the first Moroccan restaurateur in our town to let diners choose their own dishes, rather than forcing everybody at a table to order the same things. But Koutoubia still represents the grand, traditional style of Moroccan restaurant, with the pillows and the belly dancer and the mint tea poured into tiny cups from on high.

And the dishes on the menu are mostly classics, though he has served specials like lamb with fresh fennel. The most traditional element of all is his mother, Gilberte, who cooks the couscous most nights, as she has for decades, with the expertise of a lifetime’s experience.

“My grandmother taught me to make it in Morocco,” she says. “When you steam it two times, it’s very healthy. It’s so soft, you don’t have to put anything on it -- just sugar and cinnamon if you want.”

In North Africa, couscous is the centerpiece of the traditional Friday family lunch. It’s always the last thing served at a banquet or a party, where it occupies the place of dessert, the course that makes sure every guest’s appetite is completely satisfied.

And in some parts of Morocco, it’s even more basic than that. The local word for couscous in those places is ta’am, which literally means “food.”

As a culinary region, North Africa is a mosaic of regional styles that don’t always fit neatly into national borders. But Morocco is the only Arab country that was never absorbed by the Ottoman Empire, so for centuries it has continued to have its own kings, who have sponsored an impressive court cuisine. As a result, Moroccan couscous, which is represented in most of our North African restaurants, tends to be served with rich stews aromatic with multiple spices, particularly in Marrakesh. Saffron is the most glamorous of them, but ginger, cinnamon, coriander and turmeric add their fragrance.

Algeria is an agricultural country with a robust, rustic cuisine, and the stews that accompany its couscous are typically less refined than in Morocco. During the 1960s, there was a craze for Algerian restaurants in Paris, and as a result, people who have fallen in love with couscous in France expect the Algerian hot sauce harissa with North African food, even at Moroccan restaurants. The practice of serving couscous, stewed meat and broth in separate bowls, rather than on a single plate, is also Algerian. As for Tunisia, it has the richest fishing grounds of any Arab country, so it makes a specialty of fish couscous dishes.

Couscous with seven vegetables (couscous a sept legumes) is a North African classic, assumed to be Moroccan though it’s also made in Algeria. There’s a lot of dispute about the correct seven vegetables that have to be included: Everybody seems to agree on tomatoes, turnips, carrots, zucchini and pumpkin, but what about peppers, cabbage, eggplant or fava beans? People also argue about which Moroccan city originated it: Fez, famous for its subtle and sophisticated cuisine, or Rabat, where seven-vegetable couscous is considered the “national dish.”

Fez is certainly the home of some wonderful cooking, but Chagar -- who happens to be a Rabati -- is skeptical of its claim. “Fez is one of the oldest cities,” he says, “so they think everything comes from there.”

If we saw couscous in this setting, as the fluffy, ethereal accompaniment to richly flavored North African stews, we’d treat it with proper respect. Unfortunately, we’ve come to think of it as a convenience food -- a pre-cooked grain that you pour from the box into a bowl and just add hot water. The result is edible, but it’s a pale shadow of real couscous.

The essential thing about real couscous is that it is steamed. Not soaked in hot water, as the recipe on the couscous package tells you to do. Steaming makes all the difference.

Why is couscous steamed? Because of the way it’s made, by sprinkling drops of water into a bowl of durum semolina and stirring it until granules form. It’s not kneaded at any point, so the granules are not held together by gluten, the way pasta is.

This means couscous can’t be boiled without turning into mush, but it’s also the reason for its delicacy. The couscous granules have none of the rugged texture that comes from gluten and, when they’re steamed, they can swell much more than pasta ever could.

“I can get 16 to 18 cups of cooked couscous out of a pound of dry by steaming,” says Wolfert. “But following the box instruction -- just leaving the couscous to soak in hot water -- I get only six cups.”

Six cups versus 16. That’s the difference between something that’s merely edible and something that has passed the ordinary bonds of food, becoming supernally light and fluffy.

During the 19th century, a company in colonial Algeria took the fateful step of marketing something called couscous rapide. Cooks had always dried some of their couscous for using later, but for this new product the granules were steamed before drying, so that the starch in the semolina was already cooked, as in bulgur wheat.

Still, if the cook steamed couscous rapide properly, it produced a good, fluffy result, so it became a pantry staple in North African households. And restaurants, for that matter.

But they don’t soak it in hot water. They begin by moistening the granules with cold water. “The couscous grains should never touch hot water,” Chagar says. “That makes it soggy.”

Then they steam it. In North Africa, this is done in a special pot called a couscoussier, where the couscous cooks in a perforated pot set over the stew that it will be served with.

Steaming over the stew is done in North Africa because it saves on firewood, a crucial consideration in the local economy. Some people say the couscous also picks up a subtle flavor from the stew, but Wolfert dismisses this.

“I no longer believe in steaming over the stew,” she says. “You have much better control over your ingredients if you can watch them as they cook.” From a cooking standpoint, it’s better to cook the stew in one pot and steam the couscous over water in another.

It’s easy to improvise a couscoussier by fitting a colander or Chinese steamer over a spaghetti pot. Remember that the couscous should never touch hot water, so be sure there’s at least half an inch of space between the colander and the water’s surface.

The two parts of a metal couscoussier fit tightly, but if you use a colander you may have to create a seal, as Moroccans do when they use clay couscoussiers. In the Times Test Kitchen, we got a steamer basket to fit quite snugly without help if it’s not a good fit, take a strip of cheesecloth, moisten it, sprinkle it generously with flour and shake it off. Fit this around the rim of the pot and seat your colander on top of it. The steam will turn the flour into a paste that makes an effective seal.

Before steaming, the couscous granules are moistened with cold water and allowed to rest, then rubbed between the fingers to break up any lumps and moistened with a little oil or butter so they’ll stay separate as they cook. When steam starts coming out of the colander, transfer the couscous into it and steam for 20 minutes.

Then take the couscous out and, when it’s cool enough to handle, repeat the process of moistening and separating. Steam the couscous again at least once. “Cook it as much as you can without it becoming soggy,” says Chagar. “At Chameau, we steam it three times.”

After steaming it the last time, moisten it with broth and let it sit 10 minutes before you serve it.

Obviously, this takes longer than pouring the package into hot water. But it’s not really that much work, and the result will be much more enjoyable. (Speaking of enjoyment, Moroccans say that under-steamed couscous -- and this would go double for pour-it-into-hot-water couscous -- swells up in your stomach. “Think about, it,” Wolfert says. “That grain could have swelled to 16 or 18 cups. It’s got room to grow, so it’s going to grow somewhere. It’s going to grow in your stomach.”)

If the idea of two or three 20-minute steamings with a little work in between sounds daunting, cookbook author Anya von Bremzen suggests that you could make the stew the day before -- it would even improve overnight, as stews tend to. Because couscous tends to be a complete meal, with meat and vegetables, that leaves nothing but the couscous to do the next day.

When the couscous is done, arrange it on the serving plate, moisten with a bit of flavorful broth and arrange the meat and/or vegetables in the middle.

You’ll be able to enjoy one of the great delicacies: a perfumed stew accompanied by an elegant mound of ethereal granules that seem to drift into your mouth on their own.

Cheat's couscous with seven vegetables

As well as improving the flavour of the couscous, the vegetables in this vegetarian recipe look colourful and delicious together and the whole dish can be on the table in well under an hour.



Skill level

The secret to making the best instant couscous is in the steaming method. The couscous absorbs the fragrant steam from the ingredients being cooked below to become light and fluffy. (Moroccans say that couscous that has been made only by absorbing boiling water is "uncooked" and they marvel that many people have yet to discover the magic of true couscous.) The other secret of great couscous is in the finishing touch. In Morocco, this is smen (preserved butter), but here light blue-vein cheese adds the same little kick.


  • 1 swede, cut into large chunks
  • 1–2 parsnips, cut into large chunks
  • 1–2 carrots, cut into large chunks
  • 1–2 zucchini, cut into large chunks
  • small piece of pumpkin, skin on, cut into large chunks
  • 4 roma tomatoes
  • 1 cup podded broad beans (fresh or frozen)
  • 1 tbsp ground coriander
  • 1 tbsp ground ginger
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • handful of coriander sprigs
  • handful of flat-leaf parsley sprigs
  • 1 litre stock (ideally homemade)
  • 500 g instant couscous
  • 2–3 tbsp vegetable oil
  • 1 tsp salt
  • 150 g light blue-vein cheese (such as Blue Castello)

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Put the vegetables (including the whole tomatoes and broad beans) in the bottom of a large pot that has a steam basket attachment. Add the spices, herbs and stock. Bring to the boil, cover with a lid and reduce the heat to a simmer.

Meanwhile, put the couscous in a bowl and add the vegetable oil. Stir with your hands to coat the grains. Add the salt and just enough water to moisten the grains but not drown them. Stir well so the grains absorb the water evenly. Transfer to the steam basket and place over the vegetables. Cover with a lid.

Once the couscous begins to steam, remove the basket and tip the couscous into a bowl. Crumble the cheese over the couscous and stir so it melts through. Sprinkle on a little more water and stir again. Return the couscous to the basket.

Place back over the pot of vegetables, cover with a lid and wait until the couscous begins to steam again. Tip the couscous onto a large platter and spoon over the vegetables and a little stock.

Pearl Couscous with Roasted Vegetables

Pearl Couscous with Roasted Vegetables is a healthy alternative to traditional pasta salads. Go against the grain by serving this summer salad at your next get together.

Couscous Stuffed Peppers



What Veggies Are in Couscous with Seven Vegetables?

Onions, carrots, pumpkin, zucchini, turnips, cabbage, and chickpeas are typically used in Moroccan couscous. But don&rsquot be misled by the number seven in the dish&rsquos name more or fewer vegetables may end up in a particular cook&rsquos version of couscous with seven vegetables.

For example, this recipe includes tomatoes, which break down with the onions to help make a rich broth. In the fall, we might add sweet potatoes to the mix&mdashso good! And while potatoes aren&rsquot traditional, some mothers may insist on adding a few for younger children.

In the winter and spring, fresh fava beans are a popular addition or replacement for chickpeas, and while in season, cardoons and bottle gourds might end up in the pot as well.

You can omit the meat for a vegetarian version, but do try to include the full variety of vegetables below, even ones you don&rsquot like very much. They all work together to provide a rich, unique flavor to the broth. And who knows, you may just find that veggies you normally avoid actually taste quite nice when stewed this way!


Heat up oil in the bottom part of couscoussier and fry onion and meat. Salt to taste, stir and in a few minutes cover and saute 15 minutes.

Add cumin, black pepper, saffron or turmeric, paprika, mix, cover and saute 10 minutes.

Add 2 litres of water, cover and simmer 1 hour.

Meanwhile moisturize the couscous. In Morocco they use huge ceramic plates. The undecorated one for moisturizing, the decorated one for serving. Spread dry couscous on the plate, take some water into your palm and sprinkle the couscous. Then mix the couscous with hands and rub lumps with your fingers if there are any to keep the couscous separated. Repeat 3 times. Couscous is growing step by step. Altogether it requires about one cup of water. Put couscous at the top part of couscoussier gently, do not press it, keep it airy.

After the meat has been cooked 1 hour, add all vegetable except tomato and pumpkin into the pot. Put the top couscoussier part with couscous on it, cover and let steam about 15 minutes.

Take off the top part, pour the couscous to the ceramic plate and let cool down a bit. Add 3 tbs olive oll, little bit of water, mix with hands and rub lumps with your fingers if there are any. Put back into couscoussier and let it steam another 15 minutes.

Take off again, spread the couscous on the preparation plate, let it cool down and add salt, 1 tbs of olive oil, 1 tsp of cumin and black pepper. Again, mix with hands and rub lumps with your fingers if there are any.

Add cilantro, parsly, green chili, tomato and pumpkin to the meat, put the top part with couscous back on and steam last 15 minutes or till the pumpkin is soft.

Serve on a huge plate, where you spread all the couscous, create a hole in the middle, put in the meat, cover nicely with vegetables and pour over the sauce.

Put in the middle of table. Eat by hands or a table spoon and drink together with laban, which is something like a butter milk.

Buy couscoussier US, UK, Europe, Moroccan beautiful serving plates US, UK, Europe

Recipe Summary

  • 1 can (14 ounces) chickpeas, rinsed and drained
  • 1 head cauliflower (1 1/2 pounds), trimmed and cut into quarters
  • 8 ounces carrots (about 4), peeled and cut into 1-inch pieces
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 teaspoons ras el hanout (a Moroccan spice blend) or curry powder
  • 1 lemon, halved
  • Kosher salt and freshly ground pepper
  • 10 ounces couscous
  • 4 ounces crumbled feta (1 cup)
  • 1/4 cup cilantro leaves, roughly chopped

Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven reserve lemon.

Reduce heat to 350 degrees. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges carefully return to oven. Cook until liquid is absorbed, 10 minutes. Remove from oven and let cool, covered, 5 minutes. Remove foil squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil serve.

Vegetable Tagine with Fluffy Couscous

Traditionally, a Moroccan tagine is cooked in its namesake cone-shaped vessel. But you don&rsquot have to own a tagine to make a similar, delightfully spiced dish. This vegetable tagine from Jamie Oliver&rsquos Ultimate Veg will check the same boxes.

&ldquoIn the summer, I grow most of these vegetables,&rdquo Oliver writes, &ldquoand I&rsquom always eager to pick, wash and race to cook this dish. The flavor is just extraordinary with tender, delicate vegetables.&rdquo Luckily, you don&rsquot have to have a flourishing garden (just a well-stocked grocery).

&ldquoIt&rsquos delicious served with harissa rippled yogurt,&rdquo he continues. We happen to think that&rsquos a great idea.

Excerpted and adapted from Ultimate Veg: Easy & Delicious Meals for Everyone by Jamie Oliver. Copyright © 2020 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.

2 tablespoons extra-virgin olive oil

4 garlic cloves, thinly sliced

One 1½-inch piece fresh ginger, thinly sliced

5 pounds mixed vegetables, such as eggplant, zucchini, carrots, cherry tomatoes, red onion, butternut squash and bell peppers

One 15-ounce can chickpeas

3½ ounces dried apricots, chopped

1 preserved lemon, chopped and seeded

Kosher salt and freshly ground black pepper

½ bunch mixed fresh herbs, such as dill, mint and Italian parsley (about ½ ounce)

¾ ounce slivered almonds, toasted

1. Place the saffron in a pitcher or bowl and cover with 2 cups boiling water to infuse. Meanwhile, heat a large skillet over medium heat and add the oil, garlic, ginger, cumin, cinnamon and ras el hanout. Add the tomato paste and sauté, stirring regularly, until it starts to caramelize, about 2 minutes. Add the saffron water.

2. Trim and prepare the vegetables as necessary, then chop into large chunks, adding them to the skillet as you go. Add the chickpeas (juices and all), apricots and preserved lemon, then season with salt and pepper. Bring to a boil, cover, reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender, 40 to 45 minutes.

3. Make the Couscous: When the vegetables are almost tender, place the couscous in a small saucepan, add enough boiling water just to cover, season with salt and pepper, and cover with a lid. Let sit for 10 minutes, then fluff with a fork. Serve the tagine and couscous sprinkled with the herbs and almonds.

Preheat the oven to 180°C/350°F/Gas Mark 4.

Put the peppers, courgettes and onion into a roasting tin and add the vegetable oil, tossing to coat. Roast in the oven for 25-30 minutes, turning over after 15 minutes.

Meanwhile, put the couscous into a heatproof bowl and add the hot stock, stirring to mix. Cover and leave for 10-15 minutes to soak and swell, then stir with a fork to fluff up the grains.

Remove the vegetables from the oven and add the cherry tomatoes and couscous, stirring them through. Season with some pepper. Return to the oven for a further 5 minutes to heat through, then serve.

Related Video

I make this with orzo and chop the veggies before roasting. The salad is amazing, and even people with more traditional tastes (e.g. salad should be only raw veggies) enjoy it a lot.

I make it with quinoa for a gluten free meal. I usually add mushrooms and always lots of red onions. Today I added asparagus instead of zucchini. I use whatever I happen to have on hand. The other day I used those little Italian eggplants. It is one of my favorite dishes. I love the capers and olives and balsamic vinegar and use way less oil. Only enough to keep the vegetables from sticking to the grilling pan.

After hanging on to the 1997 edition all those years, finally made this in January 2011. Love, love, love it!

Well worth it. easy to customize based on what is in your fridge. We omitted the olives + lemon but added sundried tomatoes and a can of garbanzo beans.

This is my new favourite salad. I couldn't find leeks so just added 2 onions. I love the combination of sweet roast vegetables and the sourness of the capers, olives and lemon juice. Fresh or roasted tomatoes would probably be a great addition. I'll try that next time.

This was WELL WORTH the effort. I followed the instructions and it came out amazing!

Best couscous I have ever made. Used Japanese eggplant, skipped the red pepper, used canned pitted olives. Used 1/2 homemade chicken broth 1/2 water. Decreased the salt by half. After couscous cooked stirred in the mashed garlic, then lemon juice/basil/caper mixture, decreased oil to 2 tbsp from 1/4 cup, added 3 tbsp chopped Italian parsley. Then gently stirred in the roasted vegetables.Do not need to cut up vegetables smaller than cut when roasted. Placed in large shallow bowl and topped with cut up rack of lamb.

Absolutely amazing. I loved this salad! I made it as-is and the only thing i think I'll alter is the cook time because the veggies were a little too soggy and Iɽ use flavored couscous to give it a little extra zip

Unreal! i love nothing better than an easy veg meal. this was fantastic! I chopped the veggies before I roasted and peeled the garlic. I did NOT add extra salt except when making the couscous as I knew I was going to add Bulgarian Feta. MMMM. sooo good. Was supposed to be for dinner tonight. Turned out to be my second lunch. DELICIOUS!

Sorry-didnt know it was going to show up 10 times!

My frig was loaded with lots of fresh veggies and I needed to use several up at once. Found this recipe and since I keep couscous in the house I was good to go. Grilled yellow peppers, zucchini, and asparagus the day before along with a head of garlic. I did leave out the balsamic, not because of taste but because we just had the balsamic ribs from this site this weekend.(to die) Glad I did. Just lemon juice was perfect. I could eat this all day long.

I make this salad often - especially in the summer when the veggies are fresh from the farmer's market. As written it is great. I made it again last night with quinoa instead of couscous and a can of drained and rinsed chickpeas. Made a great vegetarian meal.

After completely screwing this recipe up, I tried again and followed the directions to a T. The result? It was too sour, between the basalmic vinegar in the marinade and the lemon juice in the vinegrette. Weight-obsessed teenaged sister tried to eat it, since it looked healthy, but didn't manage more than a few bites, and I actually had to agree with her. Next time will halve the basalmic and lemon juice. Otherwise, it was very good.

I won't rate because I ended up modifying so much due to lack of ingredients on hand and screw ups. I needed something different to do with the squash, green peppers and eggplant in the garden. This was a great idea! No leeks on hand but I did have fresh corn, so used that instead. I grilled the peppers and squash for speed and roasted the eggplant and garlic but forgot about it. Okay, no eggplant or garlic. Ended up throwing in some pickled jalapenos. And it still turned out really good! Conclusion: I would bet that actually following the recipe would be wonderful! I will be making this again and actually following the directions next time around!

My store didn't have eggplant or leeks in stock, so I used bell pepper, zucchini, asparagus, and cherry tomatoes. I cut all but the tomatoes into 1-inch chunks and roasted all of the vegetables and garlic together for about 30 minutes. The roasted tomatoes were an amazing addition. The vegetables got very sweet from roasting. I only used 5 garlic cloves, but could have used a few more, although 10 might be too strong for me. This was a big potluck hit!

I cant believe I almost didnt make this recipe! Its incredible  thanks to the reviewers I didnt miss out on this keeper. I put all of the vegetables except the eggplant in a plastic bag and added the oil and tossed them around and then added the eggplant and balsamic vinegar and scrunched them around again, then I just dumped the whole bagful in a large roasting pan. I moved the eggplant to the corners because that area cooks the hottest and I put the large unpeeled garlic in the middle of the roasting pan because thats the coolest area. The vegetables came out great. I was worried about some crispy leeks but they were fine after being moistened by the dressing. I took the tip to add a crushed garlic clove to the dressing and after tasting the finished salad I added a splash of balsamic vinegar which made it INCREDIBLE. This should be a master recipe for cooking eggplant. I dont even like it that much and I couldnt get enough.

This recipe is absolutely delicious. Use pearl couscous for a fantastic texture and add yellow zucchini for texture. The leeks are to die for.

The wonderful aroma of the roasting vegetables was making me crazy. I put one crushed clove of garlic in the olive oil used to brush onto the vegetables. Used 2 cups chicken stock (instead of the 2 1/2 cups water) for the couscous. I put the cooked couscous on a large platter and arranged the large pieces of veggies (I didn't cut them up as the recipe instructed) on the couscous. It was beautiful. and delicious!

This recipe was good, but not knock your socks off. I did add ground sausage, which added some heartier flavor, but it still came off as a little bland. However, I do think its a great starter recipe to add and experiment too - next time I will add more sausage and experiment with more spices.

I used pearl couscous. May be that was what it was suppose to be, but it didn't specify that. Anyway, the pearl couscous is the way to go with this salad. It stood up well against the roasted veggies. I used less oil in the dressing as there was more than enough in the roasted veggies. I agree that they didn't need to be roasted for 45 minutes. 30 would have been enough. I liked the lemony flavor of the dressing.

This is the best tasting salad! The roasted leeks really made it. I have made it a bunch of times.

Excellent recipe - well worth the time. Will add roasted asparagus to it next time.

This is the best couscous salad that I have ever tasted. I have made it many times for family and friends and it always gets rave reviews. Be sure to use fresh basil and fresh lemon juice - they really make a big difference in the taste!

As written, this is okay (provided you ignore the 45 minute roasting time, which is about two times too long), but the second time I made it, I left out the couscous and got a really terrific roast vegetable salad. I used less oil to make the dressing for the vegetables, of course. The salad was really good at room temperature or cold, and it was the kind of thing that costs a fortune at the gourmet deli counter.

After all of the effort, I actually found this rather bland. It just didn't have that much flavor in my opinion. It needed some umph!