Roasted Vegetable Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the kitchen of Lindsay Landis, , Nashville, TN 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 |
Directions:
1. 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.
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