In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted fall vegetables with pearl couscous and lemon-yogurt sauce

Soy-Free, Vegetarian

2 Servings, 640 Calories/Serving

35–45 Minutes

Autumn produce is officially in season, including some of our favorite hard-shell squash. Rich in beta-carotene, and sweetest in the fall months, we try to eat as much of it as we can. The only problem, common varieties like butternut and acorn can be unwieldy to work with. Delicata squash, on the other hand, is a breeze to slice, and its thin skin is edible, no peeling required.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 pound Chinese eggplant
1 delicata squash
Fresh mint
2 teaspoons za’atar
1 to 2 shallots
¾ cup chickpeas
¾ cup pearl couscous
1 lemon
½ cup Greek yogurt
1 teaspoon sherry vinegar
1 teaspoon sumac

Nutrition per serving

Calories 640, Total Fat 23g (29% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 780mg (34% DV), Total Carb. 92g (33% DV), Fiber 19g (68% DV), Protein 18g
Contains: Milk, Wheat

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the eggplant

Heat the oven to 400°F.

Trim the stem ends from the eggplant; cut the eggplant into ½-inch slices.

Arrange a double layer of paper towels on a work surface. Lightly sprinkle the top towel with salt. Lay the eggplant in a single layer on the top towel; sprinkle lightly with more salt. Let sit to draw out moisture, about 5 minutes. While the eggplant sits, prep the squash.

Prep the squash

Trim the ends from the delicata squash. Cut the squash in half lengthwise. Using a spoon, scrape out the seeds. Cut the squash crosswise into ¼-inch-thick slices.
Strip the mint leaves from the stems; coarsely chop the leaves.

Roast the vegetables

Rinse the eggplant and pat dry. Line a sheet pan with foil or parchment, if desired. Transfer the eggplant and squash to the sheet pan, drizzle with 1 to 3 tablespoons oil, sprinkle with the za’atar, season generously with salt and pepper, and toss to coat. Spread in an even layer.
Roast, turning halfway through, until tender and lightly browned, 20 to 25 minutes. Remove from the heat and toss with the mint.
While the vegetables roast, cook couscous and prepare the lemon-yogurt sauce.

Cook the couscous

Peel and slice the shallot.
Rinse the chickpeas.

In a pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallot and season with salt. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add the pearl couscous and cook, stirring, until toasted, 2 to 3 minutes.
Add 1½ cups water; bring to a boil. Reduce to a simmer, cover, and cook until the couscous is tender and the water is absorbed, 12 to 15 minutes. Meanwhile, prepare the sauce.

Make the lemon-yogurt sauce

Zest the lemon, then cut it into wedges.

In a small bowl, combine the yogurt and lemon zest. Stir well and season to taste with salt.

Finish the couscous

When the couscous is tender, fold in the chickpeas and sherry vinegar and cook until the chickpeas are heated through, about 1 minute. Season to taste with salt and pepper.

Serve

Transfer the vegetables to individual plates. Drizzle with 1 to 2 teaspoons oil, if desired. Dollop with the lemon-yogurt sauce. Sprinkle with the sumac. Serve with the lemon wedges and couscous.

View full recipe details