As of recently, I’ve really been wanting to try new recipes and foods that I haven’t and normally wouldn’t try! Couscous was always one of those grains that I really didn’t fool with, mostly due to the fact that I really enjoy brown rice but the opportunity arose to try it out so I figured why not. Seeing as I couldn’t just eat couscous by itself, I decided to pair it with roasted vegetables! Roasted vegetables have been a huge staple in my diet as of late due to the abundance of ripe vegetables in our garden but I certainly am not complaining.
Hearty Couscous with Roasted Vegetables
- 1 1/2 cups couscous
- 1/4 cup vegetable stock
- 16 oz asparagus
- 8 oz cherry tomatoes
- 4 oz white onion
- 4 oz shallots
- 2 tbsp minced garlic
- 2 tbsp olive oil
- salt and pepper
- Preheat your oven to 425F (205C). Cut your asparagus spears and cherry tomatoes into halves, your white onion into strips, and then finely chop your shallot.
- Take a large baking sheet and drizzle approximately 1 tbsp of olive oil onto it then add 1 tbsp minced garlic. Place your asparagus, tomatoes, and white onion onto the sheet then toss them to ensure they’re completely coated in the oil and garlic. Sprinkle salt and pepper over them then place them in the oven to roast for 18-20 minutes.
- As the vegetables roast, you’ll want to prepare the couscous. Take a medium sized pot and place it over medium heat then add 1 tbsp of olive oil, 1 tbsp of minced garlic, and your finely chopped shallots until it becomes fragrant (approximately 1-2 minutes).
- Add your 1 1/2 cups of couscous to the pot for approximately 1-2 minutes in order to toast the grain. Once done, add 1 cup of water and the 1/4 cup of vegetable stock to the pot, reduce the heat to low, cover it, and let it simmer for approximately 12-14 minutes.
- Place a decent amount of the couscous and the roasted vegetables onto a plate then top with the scallions and add salt and pepper to taste!
Feel free to sub out and/or add any ingredients you enjoy!
Thank you so much for reading!