Ingredients Jump to Instructions ↓

  1. 1 carrot, peeled and cut into 1/2 inch cubes 1 parsnip, peeled and cut into 1/2 inch cubes 1 medium beet, peeled and cut into 1/2 inch cubes About 1/4 cup olive oil Salt and freshly ground black pepper

  2. 1/2 small red onion, finely chopped

  3. 1 large clove of garlic finely chopped

  4. 6 ounces Israeli couscous

  5. 2 tablespoons red wine vinegar

  6. 1 1/2 teaspoons chipotle pepper puree

  7. 1 1/2 tablespoons finely chopped fresh rosemary

  8. 2 sage leaves cut into chiffonade

  9. 1 1/2 teaspoons finely chopped fresh thyme

  10. 1 1/2 tablespoons finely chopped fresh

Instructions Jump to Ingredients ↑

  1. Preparation : To prepare: Preheat the oven to 425 degrees. Line a jellyroll pan with aluminum foil; lightly film the bottom with oil. Scatter the carrots, parsnips and beets in the pan, drizzle with enough oil to lightly coat, toss and season with salt and pepper. Roast until the vegetables are just cooked through, about 25 minutes. Set aside. In a medium saucepan over medium-high heat, warm 1 tablespoon of oil. Add the onions and cook until soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute. Stir in the couscous, adding as much oil as necessary to coat it with oil. Add enough cold water to the pan to just cover the couscous. Bring to a boil, cover, reduce the heat and cook until all the water is absorbed, follow directions on side of the package for time. When the water is absorbed, add the roasted vegetables along with their collective juices. Using a fork, toss well to combine couscous with the vegetables. Add the vinegar, 1 tablespoon of oil, the fresh herbs, and toss well. Taste and correct the seasonings. Serve hot or at room temperature.


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