Palestinian Sumac-Roasted Vegetables with Lemony Couscous

Name: Palestinian Sumac-Roasted Vegetables with Lemony Couscous
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Palestinian
Ingredients: 1 whole (450 g) eggplant, medium globe, cut into ¾-inch (2 cm) cubes; 2 whole (500 g) zucchini, medium, cut into ¾-inch (2 cm) half-moons; 1 whole (200 g) red bell pepper, large, cut into 1-inch (2.5 cm) chunks, seeds and stem removed; 4 tbsp (60 ml) extra virgin olive oil; 1½ tsp (4 g) ground sumac; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1½ cups (250 g) pearl couscous (Israeli couscous); 2¼ cups (540 ml) vegetable broth, warm; 3 tbsp (45 ml) fresh lemon juice; 1 tbsp (14 g) unsalted butter; ½ tsp (3 g) kosher salt; ½ cup (25 g) fresh flat-leaf parsley, finely chopped, finely chopped; ¼ cup (12 g) fresh mint, finely chopped, finely chopped; ½ cup (80 g) pomegranate seeds (arils) (optional); 2 tbsp (30 ml) extra virgin olive oil; ½ tsp (1½ g) ground sumac

From the MyKitchenBank Kitchen

A vibrant vegetarian main inspired by Palestinian home cooking, featuring caramelized zucchini and eggplant kissed with tart sumac, served over fluffy lemon-scented pearl couscous. The vegetables are roasted until golden and tender, then finished with fresh herbs and a drizzle of olive oil. Light, satisfying, and ready in under an hour.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: 4 servings (about 1½ cups vegetables and 1 cup couscous per serving)

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Ingredients

4 servings

For the roasted vegetables
1 whole (450 g) eggplant, medium globe, cut into ¾-inch (2 cm) cubes
2 whole (500 g) zucchini, medium, cut into ¾-inch (2 cm) half-moons
1 whole (200 g) red bell pepper, large, cut into 1-inch (2.5 cm) chunks, seeds and stem removed
4 tbsp (60 ml) extra virgin olive oil
1½ tsp (4 g) ground sumac
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
For the couscous
1½ cups (250 g) pearl couscous (Israeli couscous)
2¼ cups (540 ml) vegetable broth, warm
3 tbsp (45 ml) fresh lemon juice
1 tbsp (14 g) unsalted butter
½ tsp (3 g) kosher salt
For serving
½ cup (25 g) fresh flat-leaf parsley, finely chopped, finely chopped
¼ cup (12 g) fresh mint, finely chopped, finely chopped
½ cup (80 g) pomegranate seeds (arils) (optional)
2 tbsp (30 ml) extra virgin olive oil
½ tsp (1.5 g) ground sumac

Equipment (5)

Two large rimmed baking sheets (18×13 inches / 46×33 cm)
Medium pot with lid
Measuring spoons and cups
Sharp knife and cutting board
Large bowl

Steps

Before you start

Preheat your oven to 425°F (220°C)
Pat vegetables dry with paper towels so they roast rather than steam
Have lemon juice and sumac measured and ready before you start cooking

1
Prepare vegetables
- Cut the eggplant and zucchini into uniform ¾-inch (2 cm) pieces—consistency helps them roast evenly.
- Remove the stem and seeds from the red bell pepper and cut into 1-inch (2.5 cm) chunks.
- Transfer all vegetables to a large bowl.
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Tip: Pat the eggplant and zucchini dry with paper towels after cutting; excess moisture will prevent them from caramelizing.
2
Season vegetables
- Drizzle the vegetables with 4 tablespoons (60 ml) of olive oil.
- Sprinkle with 1.5 teaspoons (4 g) of sumac, ¾ teaspoon (4 g) of salt, and ¼ teaspoon (0.5 g) of black pepper.
- Toss until every piece is lightly coated.
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Ready when: All vegetables are evenly coated with oil and spices
Tip: Don't oversalt at this stage—the vegetables will concentrate as they roast.
3
Arrange on baking sheets
- Divide the vegetables evenly between two large rimmed baking sheets (18×13 inches / 46×33 cm), spreading them in a single layer without crowding.
- The more room they have, the better they'll caramelize instead of steam.
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Ready when: Vegetables are in a single layer with space between pieces
Tip: If your baking sheets are small or your oven runs cold, you may need to roast in three batches rather than two.
4
Roast vegetablesOven 425°F / 220°C
- Roast both sheets at 425°F (220°C) for 25 to 30 minutes, stirring halfway through (around 12 to 15 minutes).
- The eggplant and zucchini should be golden brown and tender, with a few charred edges.
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Ready when: Vegetables are golden brown with some charred edges and feel tender when pierced with a fork
Tip: Stir at the halfway point to ensure even browning on both sides.
5
Start couscous
- While the vegetables roast, bring 2¼ cups (540 ml) of warm vegetable broth to a boil in a medium pot.
- Stir in 1.5 cups (250 g) of pearl couscous, 3 tablespoons (45 ml) of fresh lemon juice, 1 tablespoon (14 g) of butter, and ½ teaspoon (3 g) of salt.
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Ready when: Liquid reaches a rolling boil
Tip: Use warm or hot broth so the couscous will cook evenly without the pan temperature dropping too much.
6
Simmer couscous
- Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 8 to 10 minutes until the couscous is tender and has absorbed all the liquid.
- Do not stir during cooking.
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Ready when: All liquid is absorbed and couscous grains are tender and separate
Tip: Keep the lid on during cooking to trap steam; peeking will allow heat to escape and affect cooking time.
7
Fluff couscous
- Remove the pot from heat and let it rest, covered, for 1 to 2 minutes.
- Remove the lid and fluff the couscous gently with a fork, breaking up any clumps.
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Ready when: Couscous is light and fluffy with separate grains
Tip: A fork works better than a spoon for fluffing pearl couscous—it won't crush the tender grains.
8
Combine and plate
- Divide the warm couscous among four bowls or plates.
- Top each with an equal portion of the roasted vegetables (about 1½ cups per serving).
- Drizzle each serving with ½ tablespoon (7.5 ml) of fresh olive oil.
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Tip: Keep everything warm if there's a gap between roasting and serving by covering loosely with foil.
9
Finish with herbs and sumac
- Top each bowl with a generous handful of fresh flat-leaf parsley (about 2 tablespoons / 6 g per serving) and a sprinkle of fresh mint (about 1 tablespoon / 3 g per serving).
- Dust lightly with an additional ⅛ teaspoon of sumac per serving for a bright, tangy finish.
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Tip: Add herbs just before serving so they stay fresh and vibrant; if pomegranate is available, scatter ⅛ cup (20 g) of arils over each bowl for a pop of color and tartness.

Good to know

Tips

Sumac is essential to this dish's character—it brings a bright, lemony tartness that balances the richness of the roasted vegetables. If you can't find it, look in the spice aisle of Middle Eastern markets or online; it keeps for months in an airtight container.
This recipe is naturally vegan when made without butter in the couscous. Use olive oil instead to add richness.
For a more substantial meal, serve the vegetables and couscous alongside crumbled feta cheese, a dollop of labneh (strained yogurt), or hummus.
If roasting in a single batch instead of two sheets, add 5 to 10 minutes to the roasting time and stir more frequently to prevent burning.

Make ahead

The roasted vegetables can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a 350°F (175°C) oven for 8 to 10 minutes before serving. The couscous is best made fresh, though it can be cooked up to 4 hours ahead and reheated with a splash of broth or water.

Storage & reheating

Store leftover roasted vegetables and couscous separately in airtight containers in the refrigerator for up to 3 days. Reheat vegetables in a 350°F (175°C) oven for 10 minutes or in a skillet over medium heat with a splash of water. Reheat couscous in a covered pot over low heat with a tablespoon of broth per cup, stirring occasionally. Do not freeze the fresh herbs; add them only after reheating.

Substitutions

red bell pepper, large → 1 medium yellow or orange bell pepper, or 2 cups (200 g) of chopped tomatoes. Yellow and orange peppers will cook in the same time and add different color. Fresh tomatoes add a Mediterranean note but release more liquid, so don't cut them until just before roasting.
pearl couscous (Israeli couscous) → 1.5 cups (250 g) of quinoa, farro, or millet, with cooking time adjusted to 15 to 20 minutes depending on the grain. These grains are heartier and will add more texture. Increase broth by ½ cup (120 ml) and follow the grain's package instructions for liquid ratio.
ground sumac → The zest and juice of 1 lemon combined with a small pinch of red pepper flakes, or 1 tablespoon (5 g) of dried oregano. Sumac provides a unique tartness; lemon zest with pepper flakes mimics the flavor profile without the distinctive color. Oregano offers earthiness but less acidity.
vegetable broth, warm → 2.25 cups (540 ml) of water mixed with 1 teaspoon (5 g) of vegetable bouillon or 1 vegetable stock cube. Homemade or store-bought broth adds deeper flavor, but water works if bouillon is added for salt and seasoning.