A sheet-pan dinner that transforms a box of curried couscous into something whole and warming. Roasted vegetables add substance and sweetness to balance the spice, while the almonds stay crisp. This is what you cook when you want dinner that tastes like you tried but takes twenty minutes.

Serves 2. 25 minutes, 10 at the stove.

About 410 calories a serving, 8 g protein, 44 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F (220°C). Trim 1 medium zucchini and cut it into half-moons, halve 1 pint cherry tomatoes, and toss both with 2 tablespoons of oil, salt, and pepper on a sheet pan. Roast for 12 minutes until the tomatoes begin to collapse and the zucchini is tender.12 min
2. While the vegetables roast, bring 1 and one-quarter cups of water to a boil in a pot. Stir in the couscous box and 1 tablespoon of oil, cover, remove from heat, and let sit for 5 minutes until the liquid is absorbed.
3. Fold the roasted vegetables gently into the couscous, season with salt and pepper, and divide between two bowls.

Note Swap the zucchini and tomatoes for any roasted vegetable: carrots, cauliflower, bell pepper, or Brussels sprouts work equally well. Leftovers keep for three days in a covered bowl and taste good cold or reheated gently with a splash of water. Serve with a simple green salad or yogurt on the side to cool the curry heat.