Wednesday, September 16, 2009

{Roasted Vegetable & Chickpea Cous Cous}

Made another awesome meal last weekend thanks to the recipes
in Everyday Food. (If you don't subscribe, it's worth considering.)

It was simple, healthy and vegetarian! You could always add
chicken to this if you need meat. :)

head of cauliflower
5-10 carrots
1 bunch of scallions
cous cous
1 can of chickpeas, drained and rinsed
1-2 lemons
cumin, olive oil, salt and pepper

Line a cookie sheet with foil. Place cut up cauliflower, carrots
and whites of scallions on tray. Season liberally with cumin,
drizzle lightly with olive oil (about 2 tablespoons). Add s/p to
taste. Toss.

Roast in 350 degree oven for 30 minutes, toss half way through.
(NOTE: The recipe said to do the veggies in two batches. That'd
give them a better texture, but I didn't bother.)

Make cous cous according to package instructions.
I used Isreali cous cous for the first time and loved it.

Zest one lemon (1-2 tablespoons). Juice that lemon and mix
it all with a tiny drizzle of olive oil.

Then, combine roasted vegetables, cous cous, green part of
scallions, chickpeas, and lemon juice dressing. Add a little
cumin and s/p to taste.

My only criticism of this dish -- visually, it's a bit drab.
Everyday Food suggested serving it with an arugula salad
which would add some color. If you want a nice presentation,
I'd consider planning something like that for the side.

Bon appetit!

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