I may as well go ahead and say it. It was bound to happen.
I've become a part-time vegetarian.
I probably won't ever give up chicken, beef (all organic, grass-fed, of course), but my food journey has led me in a new direction. More and more, I'm choosing fresh vegetables, dark, leafy greens, whole grains, legumes...all things that make me feel lighter and healthier.
This dish with whole grain couscous, fresh roasted veggies, warm spices, and bright lemon zest seemed like my kind of meal. How perfect—that something so uncomplicated can be so incredibly satisfying.
Couscous with Roasted Fresh Vegetables
1 package Near East regular or whole grain couscous
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon red pepper flakes
½ lb. fresh green beans
2 carrots, cut diagonally into ½ inch pieces
6 new potatoes, cut into quarters
2 Roma tomatoes, chopped
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 clove garlic, finely minced (optional)
Fresh cilantro or parsley, chopped
Lemon zest
Pine nuts, toasted
Preheat oven to 400 degrees.
Cook couscous according to package directions. Set aside.
Combine chopped vegetables in a large bowl. Drizzle liberally with olive oil, and sprinkle generously with kosher salt and ground black pepper. Transfer vegetables to a large baking sheet, and spread evenly. Roast for 20-40 minutes, until vegetables are fork tender, tossing once or twice. Adjust seasoning while roasting, if necessary. Remove from oven, and return veggies to bowl. Add minced garlic and toss.
Add cinnamon, coriander, and red pepper flakes to cooked couscous, and fluff with fork. Spread couscous on a large platter, and top with roasted vegetables.
Garnish with fresh cilantro or parsley, lemon zest, and pine nuts if desired.
