Sort ingredients
ccvv
QR Code
Listen
Pdf
Preheat oven to 400F. Remove stem from cauliflower and break into bite-size florets. Halve the eggplant, and cut into bite size pieces. Drain the beans, rinse, and pat dry. Halve the red onion and cut into quarters
In a bowl, mix together olive oil, harissa, maple syrup, orange zest, spices, and a pinch of salt. Taste to adjust the seasoning. Grease 2 quarter sheet trays and toss the cauliflower and eggplant with half of the harissa mixture to place on one, and toss the beans with red onion on the other. Roast in the oven for 30-35 minutes or until fork tender, toss the vegetables once midway through.
While the veggie cook, prepare your couscous per boxed instructions. Once cooked, toss with 2 tbsp chopped parsley and 1 tbsp butter. Prepare lemon yogurt by mixing together yogurt with lemon zest of 1 lemon and juice from ½
Remove veggies from oven, squeeze remaining lemon half over veggies, toss and serve with cous cous and yogurt.