Mediterranean Roasted Veggies & Couscous

It’s true that I love to cook. But when the weekend comes, my desire to eat well overpowers my desire to cook well. What can I say, I get lazy! Can’t dinner just make itself on Saturday nights? After a great family day of hiking or biking around town, the last thing I want to do is dirty a bunch of dishes for one meal. Take out, you ask? If only our budget allowed it more often!

That was my attitude last Saturday. And though I’d planned out my weekly meals to include this night, I just didn’t want to make what was scheduled. So I quickly scoured Epicurious for something easy to do with the eggplant sitting in the ol’ fridge. I settled on Herb-Roasted Eggplant with Tomatoes and Feta.

I’m sure that’s a lovely dish, but that’s not what I made. I wasn’t trying to be difficult: I didn’t have feta so I used goat cheese instead. I didn’t have fresh oregano but I had way too much fresh basil on my hands. Fresh tomatoes? Nah, but how about canned? Then I decided that I needed to round out the meal with some leftover zucchinis and a little couscous. I believe the results of my substitutions and additions yielded a new family favorite dish:

Mediterranean Roasted Veggies & Couscous

Yield: Makes 6 servings

Ingredients
1 medium eggplant, cut into 1-inch cubes
2 zucchini, sliced
1/2 red onion, cut into 1-inch cubes
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 Tbs. fresh basil, chopped

1 Tbs. olive oil
1 clove garlic, minced
2- 15 oz cans of diced tomatoes
2 Tbs. red wine vinegar
2 Tbs. fresh basil, chopped
dash cinnamon
pinch nutmeg
pinch oregano
salt & pepper, to taste
dash red pepper flakes (optional)
1/4 cup Kalamata olives, chopped

1/2 cup crumbled goat cheese
1 cup uncooked couscous

Preparation
Preheat oven to 450°F. In a large bowl, toss eggplant, zucchini, and onion with oil and vinegar. Place on rimmed baking sheet coated with cooking spray. Sprinkle with 2 tablespoons basil, salt, and pepper. Roast until vegetables are tender and golden brown, stirring occasionally, about 30 minutes. Meanwhile, in a large skillet sauté garlic in olive oil for 30 seconds. Add tomatoes, vinegar, basil, cinnamon, nutmeg, oregano, salt & pepper, red pepper flakes, and kalamata olives; simmer until some of the liquid has evaporated out, about 10 minutes. Cook couscous according to package directions. To serve, place bed of couscous in a bowl, add tomato sauce, add roasted veggies, and top with goat cheese.

Sometimes good things are born out of laziness. But don’t quote me.

2 thoughts on “Mediterranean Roasted Veggies & Couscous”

  1. You are amazing. To me, “lazy” means a Little Ceasar’s pizza from KMart. To you, “lazy” means MEDITERRANEAN ROASTED VEGGIES & COUSCOUS.

    I looks delicious, by the way!!

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