Roasted vegetable couscous

Squash, mushrooms, tomatoes, and couscous come together in this Mediterranean-inspired dish, perfected with olive oil and balsamic vinegar. Harissa paste–a hot sauce originally created in North Africa–brings a touch of heat, while tahini and vegan mayo offer a creamy finish. Swap in your favorite veggies and enjoy this easy, customizable meal!

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Ingredients

SERVINGS:

Calories: 700 Protein: 12 g

Vegetable couscous

1.0 cups butternut squash, chopped
1.0 red onion, chopped
.3333 cups white mushrooms, chopped
8.0 cherry tomatoes
1.0 tsp. smoked paprika
olive oil, to taste
1.0 tsp. balsamic vinegar
salt, to taste
0.6666 cups couscous
1.0 tsp. harissa paste
3.5 oz vegetable stock
fresh mint or basil, for serving

For the dressing

2.0 tbsp. vegan mayonnaise
1.0 tbsp. tahini
1.0 tbsp. olive oil
1.0 tbsp. whole grain mustard
1.0 tbsp. apple cider vinegar
1.0 garlic cloves, crushed

Preparation

Prep: Preheat the oven to 400° F. Chop the butternut squash, red onion, and mushrooms.
Season and roast: Arrange the vegetables and cherry tomatoes on a parchment-lined baking tray. Season with smoked paprika and salt. Drizzle the vegetables with olive oil and balsamic vinegar, then roast for 25 minutes.
Mix and cook: In a small bowl, combine all the dressing ingredients and set aside. In a separate bowl, add the couscous, harissa paste, and vegetable stock. Stir well, then cover and let sit for 2-3 minutes, allowing the couscous to absorb all the liquid.
Assemble and serve: Serve the roasted vegetables and couscous warm with a generous drizzle of dressing. Top with fresh mint or basil leaves to garnish.

Tips

This recipe works with other veggies like zucchini or eggplant. Top with sesame seeds or pine nuts for added protein.