Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, roasted sweet autumn vegetables with couscous. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Roasted sweet Autumn vegetables with couscous is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Roasted sweet Autumn vegetables with couscous is something which I’ve loved my entire life.
In a saucepan bring chicken broth to a boil. Stir in couscous, currants or raisins, and almonds remove from heat. Roasted vegetable couscous is instant a favorite.
To begin with this recipe, we have to first prepare a few components. You can have roasted sweet autumn vegetables with couscous using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roasted sweet Autumn vegetables with couscous:
- Make ready 3 small sweet potatoes
- Make ready 3 carrots
- Take 3 small beetroots
- Make ready 3 small onions
- Take 8 cherry tomatoes
- Get 2 cloves garlic
- Make ready A little olive oil
- Get A couple of pinches of salt
- Get 1 sprig fresh rosemary
- Take Some fresh sage
- Take 1 bay leaf
- Take 1 packet couscous
Spread half the vegetables on a second baking sheet. Used sweet potato and red onion - both worked great. This couscous with roasted vegetables packs a big punch of flavor - I think it tastes better the Add the roasted vegetables to the couscous bowl. Drizzle the dressing over the top and toss well to The veggies were not sweet or caramelized.
Instructions to make Roasted sweet Autumn vegetables with couscous:
- Wash, peel and cut the vegetables (except the garlic) into small wedge-like pieces. Put a slosh of olive oil in the oven tray, scatter with salt, add the veg and mix with your hands so that the are properly coated with oil. Distribute evenly, add the herbs and put in the pre-heated oven at 180º. Leave for an hour or so, stirring now and again to prevent sticking. They are ready when they start looking sticky and are starting to brown.
- Heat water in a pan with the garlic cloves, bay leaf and a dash of soy sauce. When it starts to boil, pour into a bowl with the couscous, put the lid on and leave for 10 minutes (or less depending on the size of the couscous - the one I used yesterday was large)
- When the veg is ready, fluff the couscous up and put on a plate. Add the vegetables on top - make sure you scrape the bottom of the oven tray with a wooden spoon to get all those crispy and tasty slightly burnt bits.
- Serve immediately. Delicious on its own or you can garnish some fresh herbs like fresh corriander as I did in the main recipe photo.
It just didn't knock my socks off. Maybe I would try it again. Peppers, courgettes and tomatoes bring plenty of flavour to couscous - which is a healthy alternative to pasta or rice. Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet, from BBC Good Food magazine. Warm Israeli Couscous Salad with Roasted Vegetables - The Wanderlust Kitchen.
So that’s going to wrap it up for this special food roasted sweet autumn vegetables with couscous recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
