Roasted Vegetables and Couscous

Roasted Vegetables and Couscous

Smoked paprika and salsa verde



Active Time:

~15 min

Total Time:

~26 min

About this Recipe

This satisfying grain bowl really highlights the roasting prowess of the Brava. 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!


  • ¾ cup whole wheat couscous
  • ½ teaspoon sweet smoked paprika
  • 6 oz cauliflower florets
  • ½ lb diced butternut squash, 1-inch pieces
  • ¼ teaspoon ground cumin
  • 1 lemon
  • 1 clove peeled garlic
  • 1 oz roasted almonds
  • ½ oz fresh flat-leaf parsley
  • ¼ oz fresh mint
  • ¾ oz currants

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper


small saucepan with lid

mixing bowls

Brava metal tray

Nutrition Information

Allergens: Tree nuts, Wheat (Gluten)


  • Two Tray Cooks
  • Lunch
  • Dinner
  • Vegetarian
  • Meal Kit
  • Dairy Free
  • Fall
  • Glass Tray
  • Metal Tray
  • Middle Eastern
  • Nuts
  • Recipes
  • Serves 4
  • Vegan
  • Vegetables
  • Weeknight

  1. step

    Cook couscous

    • In small saucepan, bring 1 cup water and ½ 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.

  2. step

    Prep cauliflower

    • In medium bowl, stir together smoked paprika, ½ teaspoon salt and 1 teaspoon cooking oil.
    • Cut cauliflower into bite-size pieces.
    • Add cauliflower to bowl with paprika oil and toss to coat.
    • Evenly spread cauliflower in Zone 1 of Brava metal tray.

  3. step

    Prep butternut squash

    • In same bowl, toss together butternut squash, cumin, 1 teaspoon cooking oil and a pinch of salt.
    • Evenly spread squash in Zone 3 of metal tray.
    • Cut 4 thin lemon slices (about ½ lemon) and place on top of squash. Save remaining lemon half for salsa verde.

  4. step

    Slide metal tray into top shelf

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

  5. step

    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 lemon half, garlic, almonds, parsley, mint, currants, ¼ cup extra-virgin olive oil and a few pinches of salt.

  6. step


    • 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.