You are here: Seasoned Cooking » All Issues » November 2006 Issue » This Article » Page 1
 
November 2006 Issue
Roasted Vegetables with Couscous
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

A Well Dressed Kitchen

Custom fabric home decorating accessories including tablerunners, placemats & napkins, draftstoppers, appliance covers, valances and barstool c...

eSkillet

eSkillet is a new online community for professional chefs, food enthusiasts, recipe collectors and anyone else who loves food.

High Technology Translations

I am a professional Translator in technical matters from Spanish to English; but at the same time a self made Chef, so I am offering my services to...

Pepper Mill World

Hand made pepper/salt mills of heirloom North American Hardwoods or if you prefer, exotics. 100% satisfaction guaranteed. American made mechanisms ...

The Professional Chefs Association

The Professional Chefs Association, an international group of culinary experts, offers career enhancing networking, certification training, and co...
This time of the year, it's too easy to be faced with unhealthy choices that take hours to prepare when meal time rolls around. So, this month, I'm sharing a fairly healthy recipe that can come together in less than an hour. What's more, it can be a wonderful way to enjoy a vegetarian meal. Even if you are not a vegetarian, including vegetarian or vegetable-based meals in your regular meal plans can be a great way to expand your eating choices and help keep your diet healthy.

While the mix of vegetables listed here works beautifully, you can tweak the combination to suit your tastes. Also, the blend of seasonings can also be changed to suit your palette. The olive oil does a lovely job of helping roast the vegetables and creating a lovely sauce that is spooned over the couscous along with the vegetables. If you don't have couscous, you can opt for pasta or rice. However, the couscous plays particularly well with the roasted vegetables. Either way you enjoy it, I hope you like the twist on the tried and true meat and potatoes meals that often make up the bulk of the meals you have on your table this time of the year.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Roasted Vegetables with Couscous

  • 1 c. baby carrots
  • 1 onion, cut into thin wedges
  • 1 small zucchini, cut into coins and sliced in half
  • 1 red pepper, cut into pieces
  • 8 oz. portabella mushrooms, sliced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 c. olive oil
  • 3 c. vegetable broth
  • 2 T. butter
  • 12 oz. couscous
Preheat the oven to 450 degrees.

Place the prepared veggies in a 9 x 13-inch pan and sprinkle with the seasonings and olive oil. Roast in the preheated oven for 45 minutes, stirring halfway through roasting.

Ten minutes before the veggies are done, Place the broth and butter in a 2 quart dish. Microwave on high until boiling (about 5 minutes). Add the couscous. Stir and cover. Let stand for 5 minutes. Fluff with a fork and spoon into serving dishes. Arrange the roasted vegetables over the top of the couscous and enjoy.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.