Couscous with Roasted Vegetables

Good evening, readers.

I really love couscous.  It is so quick & simple to make.  You can bulk it up by adding some roasted veggies, dried fruits or anything else you want to add.

Tonight, I cooked up some whole wheat couscous in some vegetable broth and roasted some carrots, zucchini and yellow squash.  I made this meal completely vegan.

You can, however, cook up your couscous in some chicken stock/broth.  That is still quite delicious.  You could also add some protein, like cubed cooked boneless, skinless chicken breasts, some nuts and/or some chopped hard-boiled eggs.

The recipe for what I made tonight:

Roasted Vegetables:

2 carrots, peeled & chopped
2 medium zucchini, halved and chopped (quarter the bigger "bottom" pieces)
1 yellow squash, halved and chopped (quarter the bigger "bottom" pieces)
Extra Virgin Olive Oil
Salt
Pepper

Preheat the oven to 425 degrees.  Place all of the vegetables onto a large baking sheet.  Pour over some olive oil, enough to coat all of the veggies.  Sprinkle on some salt and pepper.  With your hands, toss the veggies with the oil and S&P.  Make the veggies form one layer.  Bake for 25 minutes.  Remove from the oven and let them sit for 10 minutes.

Couscous:
3 cups of vegetable broth/stock
3 cups of couscous

Pour the broth in to a medium saucepan.  Sprinkle in some salt and pepper to taste, if you want.  I didn't add any.  Heat the broth on high until it boils.  Once it is boiling, add the couscous and stir it quickly.  Remove the pan from the heat and cover.  Let it stand for 4-5 minutes and fluff with a fork.  Set aside to cool a bit.

Once the couscous has cooled a bit and the veggies are done resting, combine everything in a large bowl and stir to incorporate everything.  Taste for seasonings and adjust as necessary.

This is good on a bed of spinach or romaine.

Enjoy!