Eating a big bowl of delicious grains and roasted vegetables is like getting the best hug of your life. Around here, couscous is one of our favorites. My kids love it, I love it, my husband won't eat it. Just being real. You should really give couscous a try though because when prepared right, it is seriously comforting. Couscous is actually a pasta made from semolina, which is probably why I love it. I like to buy a whole wheat couscous to maximize nutrition. I tend to make it a lot in the summertime because it just seems to pair so perfectly with tomatoes. Here I took two of my favorite summer things, zucchini and tomatoes, and I lightly roasted them. The tomatoes turn jammy, the zucchini get soft and melt-in-your-mouth. Enveloped in the couscous, they all become this magical bite of love. I added more summer love with basil (of course), raw sweet corn for some freshness and crunchy roasted almonds.
This would be the perfect easy dish to bring to a summer get-together or potluck. I enjoyed this as dinner all on its own, but you could absolutely add some balsamic-marinated chicken or some roasted shrimp. Ok, I gotta get on that one.
Summer Couscous Bowl with Roasted Tomatoes and Zucchini
My 2 small kids and I ate all of this. It could probably feed 3 adults comfortably. Bulk up the meal with the additon of grilled chicken or shrimp. Some toasty bread on the side never hurts.
1 cup dry whole-wheat couscous
2 handfuls grape tomatoes (For reference, I counted mine - there were 27)
1/2 medium zucchini, chopped into bite-size pieces
1/4 cup almonds, toasted and chopped
8 basil leaves, chiffonade (sliced into strips)
1 ear sweet corn, kernels removed (can be anywhere from 1/2-1 cup corn)
extra virgin olive oil
kosher salt & pepper
1. Preheat oven to 425 F. Place zucchini and tomatoes on a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for about 10 minutes.
2. Meanwhile, cook your couscous according to package instructions.
3. Place almonds in a small saucepan over medium-high heat and let toast for about 10 minutes (this is a good one to do ahead of time for snacking and using in cooking. You can also do this on a sheet tray in the oven at 350 for about 10 minutes). Watch them so they don't burn. Chop almonds so they are small, but not powdery.
4. Prepare your basil and corn.
5. Now, assemble. Place couscous in a large bowl, add roasted veggies, almonds, raw corn kernels and basil. Add a few drizzles of olive oil (you can always add more, but you can't take it away) and some salt and pepper. Make sure you are TASTING the food as you add the seasoning. Your palette will know what is right. Eat, share, enjoy!