By: Celene Ann
As we are leaping into 2017, I have been working more into the meal portion of my life. It’s been a slow, but steady process. I’ve been enjoying experimenting and researching, trying to find the right balance for meals.
For this little segment, I veered into the garden patches and wrestled up a flavorful, impactful, meatless option. My husband, who is quite the meat lover, enjoyed this as well as the kids.
Roasted Veggies & Couscous
• 1 handful of mushrooms cleaned, sliced
• ½ an onion, sliced
• 1 sweet potato; peeled and diced
• 1 big handful of brussels sprouts; cleaned and sliced in half
• 1 ½ cups of asparagus, diced
• 1 cup of couscous
• 1 ¼ cups of water
• 4 TBSP butter
• Olive oil
• Salt and pepper
1. Start by peeling the potatoes and dice them. Clean the brussel sprouts and asparagus, mushrooms. Take the brussels sprouts, chop off the end and peel back a few of the leaves and then half it. Dice and slice all of your veggies.
2. Take a baking sheet lined with silicone mat or parchment paper. Place sweet potatoes, brussel sprouts, and asparagus on the sheet. Drizzle them with olive oil salt and pepper and mix them together.
3. Preheat oven to 375. Pop them in the oven and let cook 15-20 min. Check the sweet potato. You should be able to easily stick a fork in them. They should be tender.
4. Once the roasted vegetables are done, take them out to cool and prep a pan with 2 TBSP of butter and add your mushrooms and onions. Sweat them until the onions have a nice caramelization on them. About 5 minutes.
5. Take a saucepan and follow the instructions on the couscous label to prepare. Couscous should take about 5 minutes to cook. You can add different flavorings if you desire, but I stuck with a little butter and salt.
6. Once your couscous is finished, fluff it up and serve it in a bowl with your mixed veggies and enjoy!