Monday, March 7, 2011

Roasted Summer Vegetables with Couscous

This recipe is great because #1 it is easy #2 you can substitute the veggies you like...but here a a basic guideline:


2 purple onions, peeled and cut into chunks
3 yellow baby squash or zucchini, cut in half lengthwise, then cut into 2-inch chunks
3 small leeks, white or tender green insides only, cut in half lengthwise washed well and cut into 2-inch chunks
4 small plum tomatoes
3 or 4 bell peppers in varying colors, seeded, deveined and quartered
½ cup extra virgin olive oil
several garlic cloves, passed through garlic press
1 tbsp dried thyme
5 sprigs rosemary, chopped fine
1 tsp sea salt


  1. Preheat oven to 400 degrees.
  2. Prepare baking sheet by lining it with parchment paper.
  3. Combine all vegetables in a large mixing bowl. Add olive oil, garlic, thyme and chopped rosemary.
  4. Mix well and arrange vegetables on prepared baking sheet. Lay a few sprigs of whole rosemary on top of vegetables and sprinkle salt over the top.
  5. Place in hot oven and roast for 20 minutes. Turn vegetables and continue roasting for 20 minutes until desired tenderness. Do not overcook.
  6. Serve vegetables over couscous on a decorative platter. Drizzle pan juices from vegetables over top.

Couscous 

2 ½ cups low sodium chicken or vegetable stock
1 cup whole-grain couscous
1 tsp sea salt
3 scallions trimmed and chopped



  1. Place couscous grains in a heatproof dish
  2. Bring stock to boil. Remove from heat
  3. Pour boiling stock over couscous. Cover with a plate. Let stand about 10 minutes to absorb stock.
  4. Fluff with a fork. Add chopped scallions and salt. Toss lightly to combine.

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