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Roasted Autumn Vegetables with Herbed Couscous

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Submitted By: Hauntmistress
On: 09/15/2002 01:31 AM

Serves: 6
Occasion: Any
Effort: Average

For the vegetables:

1/4 cup olive oil

4 carrots, peeled and cut into 2 in. chunks

2 small rutabagas, peeled and cut into 1 in. chunks

2 parsnips, peeled and cut into 2 in. chunks

6 small new potatoes, unpeeled, halved

1/2 small butternut squash, peeled, seeded and cut into 1 in. chunks

6 cloves garlic, unpeeled

4 sprigs fresh rosemary, each 2 in. long

2 tbs. balasmic vinegar

salt and pepper to taste
For couscous:

6 cups chicken broth

3 cups instant couscous

1 tbs. grated orange zest

1 tbs. chopped fresh rosemary

1 tbs. chopped fresh parsley

1 tbs. walnut oil

salt and pepper to taste

How to Prepare:


Preheat oven to 425 degrees. Lightly brush shallow roasting pan with olive oil.

Combine all the vegetables, garlic, rosemary sprigs in large bowl.

Add remaining oil and vinegar and toss to coat. Season with salt and pepper and transfer to roasting pan.

Roast 45 minutes, or until vegetables are tender.


Prepare couscous according to directions on box.

Place broth in saucepan and bring to a boil. Add couscous. Remove from heat, cover and let stand for 15 minutes. Mix in orange zest, rosemary, parsley and walnut oil, fluffing the couscous with a fork. Season with salt and pepper.

Putting it all together:

Remove garlic cloves from vegetables. Spoon the couscous onto plate and top with roasted vegetables.

Squeeze a garlic clove over each serving to free from skin.

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