Roasted Vegetables with Israeli Couscous
2 C quartered crimini mushrooms
1 medium eggplant, diced
1 red pepper
1 bunch of asparagus, cut into 2 inch pieces
2 roma tomatoes, diced
1 large shallot, diced
6 cloves of garlic, minced
1 C Israeli couscous
1.5 C water + 1 vegetable bullion cube
Or 1.5 C vegetable broth
2 t coarse sea salt
1 T lemon juice
1 t thyme
1 t oregano
Pepper/more salt to taste
Good olive oil!
Salt eggplant and put in colander for 15 minutes to take out bitterness. Wash and pat dry.
Sauté half the diced shallots and garlic in a T of olive oil. When translucent, add the couscous to brown for 2 minutes, stirring intermittently. Add the vegetable broth/water(plus bullion) and cover. When boiling, turn down the heat to simmer for 10 minutes. Take off heat for 5 minutes and then open, add 1 t salt, and fluff/stir.
In the meantime:
Set your oven to a low broil. Arrange mushrooms, pepper, asparagus, tomatoes, garlic and the rest of the shallots and garlic on a nonstick or oiled pan. Drizzle with olive oil and put under the broiler until done (some pieces should be blackened).
In a pan, sauté the eggplant in some olive oil until mushy (or, put under broiler first and add the rest of the ingredients only after the eggplant is well cooked).
When all the vegetables are done cooking, combine the vegetables together and add the rest of the salt, lemon juice, thyme, oregano, pepper, and a good dousing of olive oil (probably a tablespoon).
Eat hot or cold!