Roasted Vegetable Couscous

Roasted Vegetable Couscous Recipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
From the kitchen of Lindsay Landis, loveandoliveoil.com, Nashville, TN

"Any grain or mix of grains, such as quinoa or barley, will do. Peaches add a sweet finish."

Yield:

Makes 4 to 6 servings

Recipe from

Southern Living

Ingredients

3 medium-size fresh beets
2 carrots
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups uncooked Israeli (pearl) couscous
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup diced fresh peaches or mango
1/2 cup crumbled feta cheese
Fresh thyme sprigs

Preparation

Preheat oven to 400°. Peel beets and carrots. Cut beets and carrots into 1-inch pieces, discarding beet stems. Toss with 1 Tbsp. olive oil, 1 tsp. kosher salt, and 1/4 tsp. black pepper. Place in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over vegetables; double fold top and sides to seal, making a packet. Place on a baking sheet; bake 25 to 30 minutes or until tender. Cook couscous according to package directions; toss with 1 Tbsp. olive oil and balsamic vinegar, chopped fresh thyme, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Top with roasted vegetables, diced peaches or mango, feta cheese, and fresh thyme sprigs.

Note:

Lindsay Landis, Nashville, TN,

May 2013
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