Roasted fall vegetables with pearl couscous and lemon-yogurt sauce
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.
- 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
Prep the eggplant
- Trim the stem ends from the eggplant; cut the eggplant into ½-inch slices.
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
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.
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.
Finish the couscous
Calories: 640, Protein: 18 g, Fiber: 19 g, Total Fat: 23 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 2 g, Saturated Fat: 4 g, Cholesterol: 5 mg, Sodium: 780 mg, Carbohydrates: 92 g, Added Sugar: 0 g. Contains: Milk, Wheat