In the winter, root vegetables take center stage on our dinner plates. I LOVE the bitter sweetness provided by parsnips, turnips, radishes and rutabaga. I love the creamy texture of sweet potatoes and the rich earthiness of caramelized onions. Many nights, I find myself chopping large amounts of beautiful root veggies and simply throwing them on a pan to roast- this week, I tossed them with some whole wheat cous cous, a few herbs, and a little olive oil and we enjoyed a beautiful bowl of wintery, roasted goodness. This dish takes about 5 minutes of effort. Throw the veggies in the oven to roast, make the cous cous, top it with herbs…wha-la!
Roasted Root Vegetable Cous Cous
2 carrots, cut into 1″ pieces
2 celery stalks, cut into 1″ pieces
1 C potatoes, cut into 1″ pieces
1 C sweet potato, cut into 1″ pieces
1 C turnips, cut into 1″ pieces
1 C onion, chopped
2 cloves garlic, minced
2 t olive oil
1 1/2 C whole wheat cous cous
2 C water
1 t salt
1 t oregano
1 T mint
1 T basil
1 t lemon zest
Preheat the oven to 425 degrees. Cut the carrots, celery, potatoes, sweet potatoes and turnips into 1″ pieces and put them on a cookie sheet. Spray the tops with olive oil cooking spray and season with salt and pepper. Place them in the oven to roast for about 40 minutes.
While the veggies are cooking, in a medium pot over medium heat sautee the onion and garlic in olive oil. Now, add the cous cous and sautee until it starts to slightly toast. Now, add the salt and the water. Bring to a boil and then remove from the heat and cover. Let stand for 5 minutes and then using a fork, fluff the mixture.
When the veggies have finished roasting, gently toss them into the cous cous.
Now, add the oregano, mint, basil and lemon zest. Toss together and serve.
**You can sub any of your favorite herbs and veggies in this recipe.
**I topped our cous cous with chopped walnuts and cranberries. YUM!