Monday, April 20, 2009

Autumn Roasted Veggies with Israeli Couscous

In my last post, a couple of weeks ago, I mentioned I was trying to avoid getting whatever sickness was ailing Todd. I speculated that I may have "jinxed" myself for recently declaring out loud that I hadn't been sick all winter. I also wondered if posting this on the internet could possibly exacerbate the affect of any potential jinxness. Well, I'm here to tell you that I think it did! In a matter of hours I went from the I think I may be getting sick phase to the bed-ridden I want my mommy phase of sickness. I was in bed with a fever and horrible cold, unable to even read a book, for 3 days. I mostly slept, blew my nose and stared at the ceiling. I didn't even get to have any of my Feel Better Soup because I was too sick to go to the store and get the ingredients. I had made some other soup the night before being stuck in bed which was tasty, but didn't have the magical qualities of Feel Better Soup.

Just before getting sick, I had made some roasted veggies with Israeli couscous. It's a very simple dish, but tasty and I think the roasted veggies pair well with this kind of couscous. It's probably the last time this year I will make any winter roasted veggies. The butternut and acorn squashes, and turnips that have been in storage someplace all winter are really getting passed their prime. I will probably try it again with some spring/early summer veggies before it gets too hot to turn on the oven. But, I wanted to make sure I captured this so I remember to make it again next year.

Autumn Roasted Veggies with Israeli Couscous
1 white potato, peeled and diced
1 small sweet potato, washed and diced
1 small turnip, peeled and diced
1 small butternut or acorn squash, peeled and diced
1 medium red onion, diced
2 tblsp olive oil
sea salt
pepper
1 tblsp herbs de provence
1 cup Israeli couscous
1 1/2 cups vegetable stock
1/2 cup of apple cider vinegar (or balsamic)

1. Toss all veggies in 1 tblsp of the olive oil (or a little more if necessary). Place on a baking sheet, sprinkle with herbs, salt and pepper, and roast in 400 degree oven until tender and beginning to brown. (Probably 30 to 45 minutes)
2. Cook Israeli couscous: In a 2 quart saucepan, heat 1 tblsp olive oil over medium heat and sautee the cousous until lightly brown. Add veggie broth. Bring to a boil, then cover and turn heat down to simmer. Cook until liquid is absorbed, about 15 minutes.
3. In small saucepan, simmer cider vinegar until reduced to a syrupy consistency.
4. Spoon veggies over couscous and drizzle with vinegar.

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