Minty Couscous with Oven Roasted Vegetables

Minty Couscous with Oven Roasted Vegetables

For the Roasted Vegetables

Method:

Preheat the oven to 350 F.

Place the vegetables into an ovenproof roasting pan, drizzle with the avocado oil, add the broth and the spices.

Mix making sure all the vegetables are well coated. Roast for 20–25 minutes or until the vegetables are soft, but not over cooked.

Ingredients:

2 cups cubed butternut, peeled and seeds removed

2 red peppers, seeds removed and sliced in strips

2 garlic cloves, crushed

1 red onion, peeled and quartered

2 Tablespoons avocado oil

½ cup vegetable broth

½ teaspoon salt

A few cracks of black pepper

½ teaspoon crushed fresh chili, optional

¼ cup freshly chopped mint or a large handful of arugula

3 medjool dates, de-stoned and chopped or ½ cup pomegranate arils or ½ cup organic dried cranberries

4 Tablespoons dukkah (https://www.themediterraneandish.com/dukkah-recipe/) or roasted and chopped pecan nuts

½ small lemon

For the Couscous

Method:

Bring the broth to a boil in a medium pot. Add the avocado oil and salt. Add the couscous then take the pot off the heat, cover  with lid and let the couscous steam for 5 minutes.

Lift the lid, then use a fork to fluff the couscous making sure you break up all the clumps.

Ingredients:

1 cup whole grain couscous

2 cups low sodium broth

2 Tablespoons avocado oil

½ teaspoon salt

To Serve

Add the cooked couscous to a platter.

On top of the couscous, add the cooked, oven-roasted vegetables and lastly, top it with the fresh mint or arugula, dates or pomegranate arils or cranberries and the dukkah or pecans and the mint or arugula.

Lastly, add a generous squeeze of fresh lemon. And gently mix all the ingredients together and serve.

This dish can be served hot or cold.