Since my last post, I have worked in Maine(had good ol' camp food all summer) and moved to Savannah! Wooo!! I haven't made anything extravagant yet, but I have made a few quick and delicious meals my first work week. :) While I don't enjoy the texture of regular cous cous, I love israeli cous cous. It is much larger and more of a texture like pasta. Make sure you look at this recipe as a guide, feel free to roast whatever veggies you like/are in season.
Ingredients:
(veggies of your choice, the following are what I used)
1/2 regular eggplant or 1 japanese eggplant, rough chop
2-3 small sweet peppers(Publix sells a bag of red, yellow, and orange peppers that are yummy)
1 ear of corn, corn removed
1 zucchini, rough chop
handful of grape tomatoes
1 log goat cheese of your choice(feta would be good too, or you could omit cheese)
EVOO
4 Tbs cumin
salt/pepper
1 box Near East israeli cous cous
Preheat oven to 425. Line baking sheet with aluminum foil. Pour yourself a glass of wine. :)
Follow box directions to prepare cous cous. I added 2 Tbs cumin to water when boiling.
In bowl toss all veggies with EVOO to coat, along with cumin, salt and pepper. Place on aluminum foil lined baking sheet.
Bake 20-30 minutes or until appear roasted.
Cut goat cheese into small chunks. (I used Publix garlic and herb goat cheese)
In large bowl toss veggies with cous cous and goat cheese.
Enjoy!
Just as good reheated for leftovers. I think it would be great with any protein too! Grilled chicken, steak, salmon, white fish, pork, etc.
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