Wednesday, April 3, 2013

israeli couscous with roasted vegetables

This was one of the nights that I just didn't know what to make for dinner. But, I had plenty of vegetables in the fridge, and as I started pulling things out, I had an idea. Israeli couscous with roasted veggies.  It turned out to be so delicious! I used  brussel sprouts, cauliflower, carrots, and kale. I roasted with garlic and olive oil. I cooked the cous cous al dente and tossed with a lemon garlic sauce.

1 cup couscous cooked per instructions until al dente
8 brussel sprout cut in half
2 carrots cut in wedges
1/2 head of cauliflower
3 clove garlic
3 tbs olive oil
1 lemon--juiced and zest
Salt and Pepper to taste

Use one tbs of olive oil to roast the veggies.

Mix lemon, olive oil,  S&P and whisk for sauce.

Allow couscous to come to room temperature, then mix all ingredients. 

1 comment:

  1. That really looks great, thanks for reminding me about israeli couscous, I never think about it.