Indian-Spiced Roasted Vegetables
with leftover couscous
We said this week was all about the spices, so you'll be using them again in this delicious medley of roasted vegetables. Garam masala is a great Indian spice blend. If you can't find it, combine equal parts cinnamon and cumin for a simple version.
Ingredients
- Water / Chicken stock - 2 cups
- Butter - 1.5 Tbsp
- Couscous, dry - 1.5 cups
- Cauliflower - 1 head, chopped
- Sweet potatoes - 1 lb, cubed
- Garam masala - 1/2 Tbsp ((Indian spice blend))
- Coriander - 1/2 Tbsp
- Brown sugar - 1 Tbsp
- Cooking oil - 3 Tbsp
- Garbanzo beans (14 oz / 397 g can) - 1 can
- Frozen peas - 1 1/2 cups
Nutrition Facts
Prep
- Cauliflower - Chop into small bite-sized pieces (stalks and florets)
- Sweet potatoes - Peel and chop into 1/2" (1.25 cm) cubes
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Make
- Preheat oven to 500F (260C) degrees
- Divide and spread vegetables out onto two sheet pans. Cover tightly with foil and roast for 10 minutes
- Mix spices, brown sugar, and cooking oil in a small bowl. Open, rinse, and drain garbanzo beans
- After vegetables have roasted for 10 minutes, take off foil and add garbanzo beans and peas. Toss everything with spice mixture. Sprinkle generously with salt and pepper, and roast in the oven uncovered for an additional 10 to 15 minutes, shaking midway through
- If you made last night's meal, reheat leftover couscous and chop cilantro and toss with all your roasted goodness. Season to taste with salt and pepper. If not, bring butter & broth to a boil in a >3 quart (2.84 liters) saucepan. Add couscous, cover, and remove from heat. Fluff with fork after 5 minutes
Nutrition Facts
Reviews
Ratings
51 reviews
Didn't make the cauliflower rice. Not sure this would have been satisfying on its own, but ate it with the leftover chicken from yesterday, which was perfect.
0 HelpfulThis needed 'something' to make it work for us. We added tariyaki sauce that I made earlier in the week and some greens to round it out, but won't be following this recipe again.
0 HelpfulThis was very good. A couple of changes I made due to the lack of variety in my grocery store: I used the garlic and olive oil couscous because they don't sell plain. Verdict: Delish. I would use the flavored again. No coriander and no garam marsala, so I mixed cinnamon and cumin together as suggested. I tasted the sauce after I mixed it together and decided there wasn't enough kick to it, so I added a spoonful of red curry paste. Verdict: Delish. If I make this again, I will roast the veggies like I normally do instead of following these instructions because my oven is wayyyyy too hot at 500 and my sweet potatoes burnt and mushed up. But even after all of this, it was definitely filling and I have plenty for lunches this week! Garam marsala is on my list to buy when I go to the big city!
0 HelpfulI found the the meal to be light on the spices and in need of more flavor. The concept is good though. Will make it again, just with a different spice level.
0 HelpfulEnded up quadrupling the sauce to make enough for all the veggies. Couldn't find rice-based couscous, so I used quinoa instead.
0 Helpful