Recipe: Roasted Ratatouille Couscous

ROASTED RATATOUILLE COUSCOUS

1 medium eggplant (about 1 pound), cut into 3/4- to 1-inch cubes
1 pound zucchini, cut into 3/4- to 1-inch cubes
1 large red bell pepper, cored, seeded and cut into 1/2- to 3/4-inch squares
2 medium onions, cut into 1/2- to 3/4-inch cubes
2 tomatoes, seeded and cut into 1/2- to 3/4-inch dice
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided use
Salt and freshly ground black pepper
2 cups uncooked couscous

Preheat the oven to 425 degrees F. Lightly coat 1 large rimmed baking sheet (may substitute 2 medium sheets) with nonstick oil spray.

In a large bowl, combine the eggplant, zucchini, bell pepper, onions and tomatoes. Add 1/3 cup of the oil and salt and pepper to taste and toss the vegetables to coat. Transfer to the prepared baking sheet, keeping the vegetables in one layer.

Roast until tender and just beginning to brown, 60 to 70 minutes, stirring every 15 minutes and turning the pan midway through to ensure even cooking. Transfer to a large serving bowl and set aside.

Prepare the couscous according to package directions.

Add the cooked couscous and the remaining 2 tablespoons oil to the roasted vegetables and stir to combine. Adjust the seasonings to taste. Serve warm or at room temperature.

Makes 12 servings
Source: the Washington Post