This Couscous with Roasted Vegetables is so delicious and healthy! It's a great dinner or lunch and will fill you right up!
Couscous with Roasted Vegetables [Vegan]
Ingredients
For the Couscous:
- 1 cup of couscous grains
- 1 cup of veggie broth
- 1/2 cup of Orange Juice
- 1 teaspoon of smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger (fresh or dry)
- small bunch of freshly chopped cilantro
- small bunch of freshly chopped parsley
- roasted vegetables
- zest and juice of half a lemon
- 1 tablespoon olive oil
For the Roasted Vegetables:
- 1 Small zucchini
- 1 small bundle of Asparagus
- 1 whole sweet onion
- 1 sweet pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 knob of ginger
- 2 cloves of garlic
- about 4 sprigs of cilantro
- 1 teaspoon freshly chopped oregano
- 1 teaspoon of fresh thyme
- 1 tablespoon olive oil
Preparation
- Preheat your oven to 400°F.
- Wash and Chop all veggies into 1-inch cubes.
- Place all your chopped veggies on a baking tray and spread them out.
- Add the olive oil and the salt, black pepper, and paprika to the vegetables.
- In a food processor, add the garlic, ginger, thyme, oregano, and cilantro and process into a paste.
- Add this mixture to the vegetables and toss everything together.
- Place in the oven and roast for 12 minutes.
- Place the veggie broth and the orange juice on the stove. Bring to a gentle boil.
- Chop and prepare your spices and herbs while the broth is on the stove.
- Put the dry couscous in a non-reactive heatproof dish. Add the cumin, paprika, ginger, and salt to the couscous and mix together.
- Add the broth and the orange juice mixture to the bowl with the couscous and the spices.
- Cover tightly with plastic wrap and set aside for 8 – 10 minutes.
- Remove the cover from the couscous and add the cilantro, parsley, olive oil, lime juice, and zest. Add the roasted vegetables that we made and fluff with a fork. Be gentle so as to not break up the vegetables.
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