Flavors of Fall

“Couscous, the food so nice they named it twice.”

This was a quote from Seth Rogan in Pineapple Express, which I found to be hysterical in case you haven’t seen it. It was also a main component in last nights dinner. Gran was good enough to get the vegetables all cut up and roasting and it was all but ready when I got home from work last night.

Problem was Gran didn’t really care for it much but I could eat it once a week. It is full of wonderful fall vegetables and the lemon dressing the veggies were roasted in gave an interesting and complex flavor to the whole dish. Try it out as a stand alone dish sans a meat addition or roast up pork, chicken or even beef and use this as a substantial side dish.

Roasted Lemony Veggies and Couscous

Recipe from Family Circle magazine modified slightly by me

Serves 8

1/4 c lemon juice
2 T chopped basil
1/4 c chopped parsley
1-1/2 t salt
1 t black pepper
1/4 c olive oil
2 large roma tomatoes, seeded and cut into 1-inch chunks
1 small butternut squash (about 1 pound) peeled, seeded and cut into 1-inch chunks (about 4 cups)
1 pound sweet potatoes, peeled and cut into 1-inch chunks
1 pound red-skin potatoes, peeled and cut into 1-inch chunks
1 c carrots, in 1 inch chunks
1 c couscous
1 c chicken stock
1 clove of garlic peeled and smashed

Heat oven to 375 degrees F. In a small bowl, stir together lemon juice, basil, parsley, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Slowly whisk in olive oil; set aside.In a large bowl, combine tomatoes, squash, potatoes and carrots. Sprinkle mixture with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle with prepared lemon dressing and stir well to combine.Pour vegetable mixture into a 13 x 9 x 2-inch baking dish and cover with foil. Bake at 375 degrees F for 35 minutes. Remove foil and continue to bake another 15 minutes or until vegetables are tender.When there is 10 minutes bake time remaining, prepare couscous according to package directions replacing water with chicken stock and adding the garlic clove and salt & pepper to the stock before stirring the couscous. Remove vegetable mixture from oven and carefully stir in couscous. Serve immediately.

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