Marinated vegetable couscous from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on July 25, 2014

    Another winner from a cookbook that has not failed me yet! I'm always a little unsure about cinnamon in savory recipes, but it blended beautifully with the cumin and all the other flavors for a really stellar dish. I did make a few minor changes though: I substituted basil for cilantro because the cilantro at the store looked limp and awful -- I think either herb would go nicely though. I left out the green pepper, used fresh tomato instead of canned, and used plain tomato sauce diluted with water since I didn't want to buy tomato juice just for this recipe. I like a greater proportion of veggies to grains, so this called for a bit more couscous than I really needed. I am planning to eat this leftover for a few more meals and can tell I will run out of the veggie mixture before I run out of couscous -- will have to adjust the amount for next time.

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