Couscous with Roasted Vegetables in Cumin-Cinnamon Dressing

Source: Freshjuice


The Couscous

  • 1 medium-large eggplant, trimmed and cut in strips lengthwise
  • 2 sweet red peppers, quartered
  • 3 tbsp (45 mL) olive oil
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) couscous
  • 1/4 cup (60 mL) chopped fresh basil

Cinnamon Vinaigrette:

  • 1/4 cup (60 mL) sherry vinegar
  • 2 tsp (10 mL) honey
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) salt
  • 1/4 (1 mL) cinnamon
  • 1/4 tsp (1 mL) pepper
  • 1/3 cup (75 mL) olive oil


  1. Brush eggplant and red pepper with oil. Grill, in batches if necessary, on greased grill over medium-high heat, turning often, until nicely marked and tender, about 10 minutes. Let cool slightly. Chop coarsely.
  2. Meanwhile, bring 4 cups/1 L of water and the salt to a boil. Stir in couscous. Reduce heat and simmer, covered, for 8 to 10 minutes or until couscous is tender and most of liquid has been absorbed.
  3. Stir together couscous and vegetables.
  4. For vinaigrette, whisk together vinegar, honey, mustard, cumin, salt, cinnamon and pepper. In thin stream, gradually whisk in oil. Pour half of Vinaigrette over couscous mixture, tossing to coat. Let cool completely. 5. Just before serving, stir in basil and remaining vinaigrette. Sprinkle with cinnamon to taste.
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