Roasted Vegetable Couscous

Active time: 40 minutes

Total time: 40 minutes, plus time to roast the chickpeas, if using

Yield: Serves 4 to 6

Ingredients

Spiced oil:

1/4 cup extra-virgin olive oil

1 garlic clove, grated

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/2 teaspoon ground coriander

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

Couscous:

1 1/2 cups couscous

1 1/2 cups water

3/4 teaspoon kosher salt

1 teaspoon finely grated lemon zest

1 cup canned chickpeas (optional), drained, blotted dry

2 to 3 red or orange bell peppers, seeded, cut into 3/4-inch strips

2 carrots, peeled, sliced on the diagonal, 1/4 inch thick

2 small yellow onions, sliced crosswise, 1/2 inch thick

1 medium eggplant, halved lengthwise, then sliced crosswise into 1/2-inch-thick half moons

1 large zucchini, sliced on the diagonal, 1/2 inch thick

Gremolata:

1 cup mixed chopped Italian parsley leaves, cilantro leaves and mint leaves

1/2 teaspoon finely grated lemon zest

2 tablespoons pine nuts, toasted, coarsely chopped if large

Directions

Whisk the oil ingredients in a bowl.

In a medium saucepan, combine the couscous, water and 3/4 teaspoon salt. Bring to a simmer over medium-high heat, then remove from the heat and cover the pan. Let stand until the liquid is absorbed and the couscous is tender, 5 to 7 minutes. Add 1 tablespoon of the spiced oil and the lemon zest and fluff with a fork.

Roast or grill the chickpeas, if using: Place the chickpeas in a bowl and toss with 1 to 2 teaspoons of the spiced oil. To oven roast, spread on a baking sheet and roast in a 425-degree oven until golden brown and crisp, about 25 minutes, shaking the pan once or twice.

To grill, spread on a griddle or cast-iron skillet and grill over indirect medium-high heat until golden brown and crisp.

Combine the vegetables in a large bowl. Add 2 to 3 tablespoons of the spiced oil and stir to thoroughly coat.

Arrange the vegetables on the grill over direct medium-high heat. Grill until the vegetables are charred and tender, turning as needed, 6 to 10 minutes, depending on the vegetable.

Combine the gremolata ingredients in a bowl.

To assemble, stir half of the gremolata into the couscous. Spread the couscous on a serving platter or in a wide shallow serving bowl. Arrange the vegetables over the couscous. Scatter the chickpeas over the vegetables and garnish with the remaining gremolata. Serve warm or at room temperature.