COUSCOUS WITH ROASTED VEGETABLES ENJOY DAN:

COUSCOUS WITH ROASTED VEGETABLES by CHEF DAN:

Serves 4

INGREDIENTS:

1 red pepper, cut into 1/2-inch strips

1 eggplant, cut lengthwise into 8 wedges

1 zucchini, cut lengthwise into 4 wedges

2 leeks, (white and pale parts only) halved lenghwise, cut into 1/2--inch strip

5 garlic cloves, unpeeled

6 tablespoons olive oil

2 tablespoons balsamic vinegar

1-1/3- tablespoon sherry wine

1 tablespoon fresh rosemary

1 tablespoons fresh basil

1 tablespoon turmeric

2 teaspoon cumin

1/4-teaspoon allspice

Sea salt and fleshly cracked black pepper to taste

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)

1.   Bring the broth add a splash of salt, to a boil in a sauce-pan.

2.   Stir in couscous, cover and remove from heat.

3.   After 5 minutes, with a fork, cover again, transfer to a bowl.

4.   In a pre-heated oven divide first 5 ingredients on baking sheet.

5.   Add 3 tablespoon olive oil, vinegar,  and salt and pepper.

6.   Roast for 45 minutes, turning occasionally.

7.   Gently mix roasted garlic, vegetables, sherry wine, spices and herbs into the couscous bowl.

8.   Add 3 tablespoon olive oil, and top with rosemary and basil.

9.   Season with salt and pepper.

ENJOY DAN:                                    BON-APPETITE!!