Here at Cookies and Salt, we are testing out a new series: Meatless Mondays. I recently went to visit my cousin, who is a long time vegetarian and faithful follower of this blog. During a “what what should I blog about?” pow-pow, she requested more recipes that were vegetarian or easily adaptable for vegetarian cooking. From this conversation, the Meatless Monday series was born!
The plan is to post a vegetarian recipe once a month that helps those looking for vegetarian meal (or just a healthful veggie-friendly meal) get more yummy Cookies and Salt goodness into their lives.
First up in this brand new series: Mediterranean Couscous with Roasted Vegetables. This was a no brainer considering the Mediterranean cuisine is already pretty plant heavy. With salty feta and sweet basil to brighten up roasted veggies and chickpeas/garbanzos, this dish makes an excellent vegetarian main course or side dish to grilled chicken or fish for those craving an animal based protein. It also makes really good leftovers… that is if you manage to have any. Enjoy!
Meatless Monday: Mediterranean Couscous with Roasted Vegetables, serves 4-6
- 1 Box Couscous (I used Far East brand plain couscous (though any of their flavors would work). The box is about 5.8 oz. Feel free to use bulk Couscous from the grocery store if you wish)
- 1/2 of a lemon cut into wedges
- 1-pint cherry tomatoes
- 2-3 zucchini, roughly chopped
- 1/2 an onion, finely chopped (onion takes longer to cook than the rest of the vegetables so it needs to be in smaller bits to cook within the same time frame as the rest of the veggies)
- 3 whole cloves garlic, smashed and peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1, 15 oz. can of garbanzo beans, drained and rinsed
- handful of basil, finely chopped
- 1/4 cup feta cheese, plus extra for garnish
- 1, 9”x13” casserole dish
- 1 sauce pan with lid
- can opener
- mesh sieve for straining and rinsing Garbanzo beans
- large bowl for serving
1) Pre-heat your oven to 425 degrees.
2) Place your vegetables, garlic, and lemon wedges in your casserole dish. Toss with olive oil, salt, and pepper. Place in the oven and cook until vegetables are golden and tender about 20-30 minutes.
3) While your vegetables are cooking, prep your garbanzo beans by rinsing them in a mesh sieve. Set aside.
4) Prep your couscous. I followed the directions on the box of couscous I had. I began by bringing water, extra virgin olive oil and salt to a boil. I added the couscous and quickly mixed it with the boiling water. Then I added my garbanzo beans to the top of the couscous, put the lid on the sauce pan, turned off the heat, and let the couscous cook and the garbanzo beans warm up. Whatever brand of couscous you choose, follow the cooking directions and add the garbanzo beans to it (they only need to warm p for about 5 minutes).
5) When your vegetables are cooked and tender, remove the lemons and reserve them.
Optional Step: If you are worried about accidently chomping down on a whole roasted clove of garlic feel free to remove them or chop them up and mix them back in with your couscous. them back
6) In a large serving bowl, combine your cooked couscous, garbanzo beans, and vegetables. Add the feta cheese and copped basil. Take your reserved roasted lemons and squeeze the juice over the couscous and veggies. Mix everything together and top with a little extra crumbled feta for garnish. Voila!
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