Friday, May 17, 2013

roasted veggies with lemony couscous

This is just a comforting and easy dish perfect for a night where you have no energy, but need something satisfying and delicious. I could live off of roasted vegetables and the couscous is so stinkin easy and is just the perfect sidekick.

Assorted Veggies chopped thickly, I like to use 
Red Onion
Butternut Squash
Red or Yellow Bell Peppers

Spray 10-15 times with Braggs liquid amino and, if so desired, a tablespoon of olive oil. I don’t use oil. Roast at 375 for 30-35 minutes or until veggies are cooked through. 

CousCous (the food so nice they named it twice)
1 cup of veggie stock
1 cup whole wheat cous cous
Juice from 1 lemon
4 tablespoons of pine nuts, toasted
4 green onions, chopped

Toast pine nuts on low heat until lightly browned. Bring veggie stock to a boil then mix in lemon juice, cous cous, toasted pine nuts, and the green onions. I like to save some to sprinkle on the top. Remove from heat and cover for 5 minutes while the cous cous cooks, then fluff with a fork. 



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