Mint Cous Cous with Roasted Vegetables

Cous Cous BlogIf you’re looking for a quick, easy, and versatile dish you can’t find a much better choice than cous cous. It’s limits seem to know no bounds. Served hot or cold, savory or sweet, light or heavy, it can be the perfect side or main course you are looking for. This easy to cook semolina pasta can be made as gourmet or simple as your heart desires.

Now I’m not too proud to admit that for the longest time (really until just recently) I thought of cous cous as a “grain”. At what point that notion was implanted in my brain I have no idea, but there it was until my cous cous related world was shattered when my wife so sweetly informed me that it was in reality a pasta. I had no idea. But as my “cous cous as a grain” world crumbled, a new, wider wold of pasta related possibilities was established.

This Mint Cous Cous with Roasted Vegetables recipe made the perfect addition to a “Mediterranean” themed dinner we had a few weeks back. For some reason, this summer I have fallen in love with simple roasted vegetables. So when given the chance to make a Mediterranean side dish, I made this. I hope you enjoy it as much as we did!

Roasted Vegetables:

  • 2 carrots, pealed and thinly sliced
  • 2 zucchini, cut in half lengthwise then chopped into 1-inch pieces
  • 2 yellow summer squash, (prepared same as zucchini)
  • 2 onions, halved and cut into wedges
  • 2 lager tomatoes, halved and cut into wedges
  • 3 cloves garlic, minced
  • olive oil
  • salt and pepper

Mint Cous Cous:

  • 8oz cous cous
  • 2 cups boiling water
  • 4 scallions, finely chopped
  • 1 lemon, zested and juiced
  • 6 tbsp mint leaves, coarsely chopped
  • 6 tbsp Italian parsley, coarsely chopped
  • olive oil (2-4 tbsp)
  • salt and pepper

You will want to start out by roasting your vegetables as this will take about 15 minutes. Place all the chopped vegetables in a gallon bag drizzle with olive oil and salt and pepper. Shack the back to evenly coat everything. Spread out on a foil lined backing dish and cook on 425° for 15 minutes or until vegetables are cooked through.

While the vegetables are roasting, place the cous cous in a large bowl and mix in the boiling water. Cover and let rest for 7-10 minutes.

Once the cous cous has absorbed all the water, drizzle a little olive oil over it and either with a fork or your fingers, fluff the cous cous. This will make it light and easy to work with.

Add the lemon juice and zest, mixing well. Then add your scallions, parsley, and mint. Again, mix well.

Once the vegetables come out of the oven mix them right into the cous cous and salt and pepper to taste. If the cous cous is not lemony enough for you, feel free to add more lemon juice or anything else you like. Happy Cooking!


About DH

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This entry was posted in Cold Dish, Dinner, Garden, Herb, Italian, Mediterranean, Savory, Side Dish, Vegetables, Vegetarian. Bookmark the permalink.

One Response to Mint Cous Cous with Roasted Vegetables

  1. Ani D says:

    Ooh looks so fresh and delicious! Would be great with quinoa too 🙂

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