Roasted Vegetables and Couscous narrow display Roasted Vegetables and Couscous wide display

Roasted Vegetables and Couscous

Smoked paprika and salsa verde

Brava

Active Time:
~20 min
Total Time:
~25 min

About this Recipe

This satisfying grain bowl really highlights the roasting prowess of the Brava Oven. The sweetness of the butternut squash meshes perfectly with the crispness of the cauliflower florets. Enjoy it as an entrée or serve it family style at your next shindig!

step

1

Cook couscous

  • In medium saucepan, bring 2 cups water and 1 teaspoon salt to a boil, then remove from heat.
  • Immediately add couscous and stir to combine. Cover with tight-fitting lid and let stand at room temperature for 5 minutes to finish cooking.
step

2

Prep cauliflower

  • In large bowl, stir together smoked paprika, 1 teaspoon salt and 2 teaspoons cooking oil.
  • Cut cauliflower into bite-size pieces.
  • Add cauliflower to bowl with paprika oil and toss to coat.
  • Evenly spread cauliflower in Zones 1, 2 and 3 of Brava glass tray.
step

3

Prep butternut squash

  • In same bowl, toss together butternut squash, cumin, 2 teaspoons cooking oil and a few pinches of salt.
  • Evenly spread squash in Zones 1, 2 and 3 of Brava metal tray.
  • Cut 8 thin lemon slices (about 1 whole lemon) and place on top of squash. Save remaining lemon for salsa verde.
step

4

Slide glass tray into bottom oven shelf and metal tray into top shelf

  • Select “Roasted Veggie and Couscous” on your oven touchscreen and follow instructions.
  • While food cooks, prepare salsa verde.
step

5

Make salsa verde

  • Mince garlic.
  • Coarsely chop almonds.
  • Remove parsley and mint leaves from stems; finely chop leaves together.
  • In small bowl, stir together juice from remaining whole lemon, garlic, almonds, parsley, mint, currants, ½ cup extra-virgin olive oil and a few pinches of salt.
step

6

Serve

  • When your food is done, fluff couscous with fork.
  • Divide couscous between individual plates, then spoon cauliflower and squash on top.
  • Spoon salsa verde over vegetables and couscous.
  • If desired, drizzle with extra-virgin olive oil, add a few grindings of pepper and top with roasted lemon slices.