Prep time: 20 minutes
Cook time: 40 minutes

Shopping List

• 4 medium zucchini
• 2 medium eggplant
• 1 pint of cherry tomatoes
• 4 yellow onions
• 1 shallot
• 1 lemon, preferably organic
• 1 bunch basil
• 1 bunch cilantro
• 9 oz. instant cous cous
• Pita bread

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Fine or coarse sea salt
• Garlic
• Red wine vinegar

Tools

• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Sheet pan
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  Rosé
• Dessert:  Melon halves with vanilla yogurt or ice cream
• Other:  Try serving a soft goat cheese either alongside this meal, or after the main course and before dessert.

Game Plan:

• When you walk in the door
  • Preheat the oven to 425F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Put the wine in the fridge
• Prep
  • Squeeze the lemon through your fingers into a bowl.
  • Rinse the cherry tomatoes and cut them in half.
  • Rinse the zucchini and cut them into 2 inch cubes.
  • Rinse and trim the eggplant and cut them into 2 inch cubes.
  • Peel and cut the onions into 2 inch cubes.
  • Rinse and pat dry the basil, pluck 1 cup leaves.
  • Rinse and pat dry the cilantro, pluck 1/3 cup leaves.
  • Peel and mince the shallot.
  • Peel and mince 1 small garlic clove.
• Start Cooking
  • Put the zucchini, eggplant and onions on the sheet pan. Drizzle them with about 3 tbsps. olive oil, toss them gently so they’re coated with oil, and put them in the oven.
  • Roast, stirring occasionally, for about 30-35 minutes or until they are golden and tender.
  • Put 2 tbsps. lemon juice into a bowl. Whisk in 5 tbsps. olive oil, 1 tsp. salt, the minced shallot and black pepper to taste.
  • Put the couscous in a bowl. Pour 1 cup water over it and the lemon dressing, stir so all is combined, cover with a plate or a lid, and forget about it for 20 minutes. Really, don’t even look at it.
  • Make the vinaigrette for the vegetables. Measure 1 tbsp. lemon juice and put it into a bowl. Whisk in 1 tsp. vinegar, the minced garlic, and 3 tbsps. olive oil.
  • When the 20 minutes are up, check the couscous. You can toss it now with a fork to fluff it up.
  • Add the cherry tomatoes to the couscous, toss and adjust the seasoning. Add more lemon juice and oil if you need to.
  • When the vegetables are done, transfer them directly to the bowl with the vinaigrette. Toss, gently.
  • Coarsely chop the basil and the cilantro, and add to the vegetables. Give them another couple of tosses.
  • You forgot to set the table? No problem, do it now. The vegetables need to sit for a few minutes, to relax from being in the oven. Sitting won’t hurt the couscous either.
  • Take everything to the table – the wine, the vegetables, the pita bread and the couscous. Enjoy!

Wow that was fast, let’s eat!

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