Roasting veggies brings out their natural sweetness. Partially cooking the carrots enables you to roast all the veggies at once. Serve with roast chicken or turkey.
(This recipe has a LOT of veggies, which may be triggers for some of you. Omit any that could be problematic, and remember to eat with the couscous for equal parts of SF and IF).
3 carrots, cut into 1 inch pieces (or be lazy like me and use baby ones cut in half)
2 onions, cut into wedges
1/2 a medium butternut squash, cut into 1 inch chunks
2 parsnips cut into 1 inch pieces
2 cloves of garlic, minced
1/2 tsp EACH thyme and rosemary leaves, lightly crushed
3 tbsp olive oil, divided
2 leeks, well washed, cut in half lengthwise, then sliced
1 cup couscous
1 1/2 cups of veggie or chicken broth (MSG free and low fat please!)
1/4 fresh parsley (optional, but gives great finish).
salt and pepper to taste.
In a small saucepan, cover carrots with water and bring to a boil. Reduce heat and simmer about four minutes, or until partially cooked; drain. In large bowl, toss carrots, onions, parsnips, squash with garlic, thyme, rosemary and 2 tbsp of oil. Toss to coat evenly. (I'd just toss it all in the pan, no use dirtying a bowl). Place in a large roasting pan and roast in 375 oven for 30-35 minutes, or until veggies are tender. Stir gently during cooking.
In large non-stick skillet, heat remaining 1 tbsp oil over medium heat. Cook leeks until very lightly softened, 1 to 2 minutes. Stiry in couscous and cook until lightly toasted, about 3 minutes, stirring often. Add broth, bring to a boil, cover, remove from heat, and let stand until liquid is absorbed, about 5 minutes. Season to taste with SnP. To serve, place couscous in large serving dish and spoon veggies over top. Garnish with parsley.
makes 4-6 servings.
Per one serving:
7g of protein
8g of fat
53g of carbs
Onions and garlic are triggers for many people. So be careful!
Recipe taken from my calendar (Foodland Ontario).