Roasted Vegetable Couscous with Arugula - Vegan

Roasted Vegetable Couscous
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 carrots
  • 3 beets
  • 1 yellow onion
  • 1 red onion
  • 8  cloves garlic, diced
  • 2 cup couscous, uncooked
  • 2-3 tbsp olive oil
  • salt and pepper, to taste
  • 3-4 cups baby arugula
  • kalamata olives, pitted
  • lemon juice
  • 1-2 tbsp pine nuts, toasted
preparation steps:
1. preheat oven to 425 degrees
2. parboil beets for 15 minutes, drain, peel under running cold water, cut into bite sized wedges or chunks and place on a small baking sheet and drizzle with olive oil and salt and pepper roast until tender (about 20-30 minutes)
3. cut peppers, carrots and onions into bite sized chunks or wedges and place on a separate baking sheet and drizzle with olive oil, salt and pepper, and roast until tender - add garlic after vegetables are about half the way done so it wont burn
4. cook couscous according to package directions
5. wash and spin dry arugula
6. toast pine nuts lightly in a tiny bit of olive oil
7. place a scoop of warm couscous in the bottom of a bowl, add greens and roasted vegetables
8. squeeze a tiny bit of fresh lemon juice over all and sprinkle with toasted pine nuts and kalamata olives


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