Roasted Vegetable Cous-Cous

You can make this with any vegetables you like, we just chose to use carrots and cauliflower because we had them from the garden. Beets, kohlrabi, sweet potatoes, and parsnips are all great options.

Main Ingredients

  • 4 large carrots
  • half a head of cauliflower
  • 1.5 cups diced peppers, we used a mix of colors, but you can use one kind
  • Olive oil
  • pinch of ground chilis
  • good pinch of Herbes de Provence
  • 2 tbsp salt
  • fresh ground pepper

For the couscous

  • 2 cups couscous
  • 2 cups water
  • 1 tbsp salt
  • 2 tbsp olive oil

Seasonings

  • 1/3 cup feta
  • juice of half a lemon
  • 1/2 cup cilantro leaves

Directions:

  1. Peel and chop the carrots and place in a bowl. Core and chop half a head of cauliflower and add to the carrots. Drizzle with 2 tbsp olive oil, salt, chili and Herbes de Provence and toss. Roast at 375 for 30 minutes, or until nice and tender. 
  2. While the vegetables are roasting, add the 2 cups couscous to a bowl. Bring the water, along with the salt and olive oil to a boil. Pour over the cous-cous and immediately cover with plastic wrap, no need to stir. Let sit while the vegetables finish roasting.
  3. Add the diced peppers to a bowl, and once the carrots and cauliflower are cooked, add them to the peppers. Crumble the feta over the vegetables, add the cilantro leaves and the lemon juice. Finally add the cooked cous-cous and toss well. Serve on it’s own or as a side dish to some grilled chicken or a pan seared piece of fish.