Summer Vegetable Couscous with Basil Dressing
Yield: 4
Summer Vegetable Couscous with Basil Dressing
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Roasted vegetables and couscous come together in this quietly confident dish, where caramelised edges, soft grains, and a bright basil garlic vinaigrette turn simple ingredients into something far more composed than the sum of their parts.
Ingredients
For the Vegetables and. Couscous
- 1 aubergine (eggplant), chopped into 1" (2.5 cm) pieces
- 1 zucchini (marrow), chopped
- 1 red pepper, chopped
- 1 small red onion, cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup couscous
- 1 cup vegetable broth
- ½ lemon, juiced
For the Basil Garlic Vinaigrette
- ¼ cup fresh basil leaves, finely chopped
- 1 small garlic clove, very finely grated
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ⅓ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the aubergine, zucchini, red pepper, and red onion on a large tray. Drizzle with the olive oil, then season with the salt and pepper. Toss thoroughly so everything is evenly coated. Roast for 25 to 30 minutes, turning once, until softened and lightly caramelised at the edges.
- While the vegetables roast, place the couscous in a large bowl with the lemon juice and a small pinch of salt. Bring the vegetable broth to a boil, pour it over the couscous, and cover tightly. Let it sit for 10 minutes, then fluff with a fork until the grains are light and separate.
- For the vinaigrette, whisk together the basil, garlic, white wine vinegar, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking until smooth and slightly thickened. Season with the salt and pepper and taste for balance.
- Add the warm roasted vegetables to the couscous and gently fold together. Pour over most of the vinaigrette and toss so everything is well coated. Taste and adjust with a little more salt or dressing if needed.
- Serve warm or at room temperature with the remaining vinaigrette spooned over the top.
Costs
- Total Cost: $9.35
- Cost per Serving: $2.34
Costs calculated in May 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of aubergine, salt, couscous and basil from Whole Foods.
Nutrition Facts
Calories
450Fat
26 gSat. Fat
4 gCarbs
48 gFiber
7 gNet carbs
41 gSugar
9 gProtein
8 gSodium
1135 mgCholesterol
0 mgNutritional information is an estimate only, and depends on the ingredients you use.
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