Nutrients per serving
- Protein: 7 grams
- Fat: 8 grams
- Carbohydrates: 53 grams
- Calories: 312
Roasted Winter Vegetables on Couscous
Roasting vegetables brings out their natural sweetness. Partially cooking the carrots enables you to roast all the vegetables at once rather than in stages. Couscous is one of the quickest 'grains' to cook and lightly cooking it before adding liquid provides a toasted falvour. Serve with roast chicken or pork.
Cooking Time: 45 minutes
Servings: 4 to 6
- 3 Ontario Carrots, cut into 1-inch (2.5 cm) pieces
- 2 Ontario Onions, cut into wedges
- Half medium Ontario Butternut Squash, peeled and cut into 1-inch (2.5 cm) chunks (abour 3 cups/750 mL)
- 2 Ontario Parsnips, cut into 1-inch (2.5 cm) pices
- 2 cloves Ontario Garlic, minced
- 1/2 tsp (2 mL) each thyme and rosemary leaves, lightly crushed
- 3 tbsp (45 mL) olive oil, divided
- 2 Ontario Leeks, well washed, cut in half lengthwise, then sliced
- 1 cup (250 mL) couscous
- 1-1/2 cups (375 mL) vegetable or chicken broth
- salt and pepper
- 1/4 cup (50 mL) chopped fresh parsley
In small saucepan, cover carrots with water, bring to a boil, reduce heat and simmer about 4 minutes or until partially cooked; drain. In large bowl, toss carrots, onions, parsnips, squash with garlic, thyme, rosemary and 2 tbsp (25 mL) oil to coat evenly. Place in large roasting pan and roast in 375°F (190°C) oven for 30 to 35 minutes, or until vegetables are tender. Stir gently during cooking.
In large non-stick skillet, heat remaining 1 tbsp (15 mL) oil over medium heat. Cook leeks until very lightly softened, 1 to 2 minutes. Stir in couscous, and cook until lightly toasted, about 3 minutes, stirring often. Add broth, bring to a boil, cover, remove from heat and let stand until liquid is absorbed, about 5 minutes. Season to taste with salt and pepper. To serve, place couscous in large warmed serving dish, spoon vegetables over couscous. Sprinkle with parsley.