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Saturday, February 25, 2017

Winter Roasted Vegetables with Couscous and Kalamata Olive-Lemon Vinagrette

A delightful dish as is, for a main dish vegetarian meal, or as a side dish to a pork loin or other meat.
This dish comes together quickly thanks to roasting the vegetables and quick cooking couscous.  I used yellow beets just because they are less messy on the hands and my cutting board.  But purple beets would add much more color to the dish.

  1. 20 oz beets, peeled and cut into strips
  2. 2 carrots peeled and sliced
  3. 1 t. oil
  4. 4 oz  kale, chopped with ribs removed
  5. 1 garlic clove, minced
  6. Fresh chives, chopped
  7. ¼ cup Kalamata olives, pitted and chopped
  8. 1 lemon, zested and juiced
  9. 1 tbsp red wine vinegar
  10. ½ tsp dried thyme leaves
  11. 1 cup Israeli couscous
  12. 2 tbsp olive oil*
  13. 1 1/2 c.water
  14. Put the water in a saucepan and bring to a boil.  Add couscous and simmer for 5-10 minutes until water is absorbed. Set aside.  Put the carrots and beets on a cooky sheet.  Sprinkle with the t. of oil and bake at 400 degrees for 15 minutes.  Add the garlic, olives, thyme, lemon zest, lemon juice and olives to a bowl and mix together.  When the couscous is done mix into the bowl with this vinagretter.  When the carrots and beets are done, mis in with the couscous.  In a saucepan add a small amount of watr and steam the kale until it wilts.  Add to the bowl.

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