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 .
- 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