I've been watching more cooking shows lately, and I've been cooking up a storm. I love the program on the Food Network called In the Kitchen. Recently they had some "cheat sheet" recipes. Most of the recipes on this particular program used some canned products and all of the recipes were easy. This recipe sounded so good when they made it that I made it myself a few days later, and it was fantastic. Here it is.
Roasted Vegetables with Moroccan Couscous
Variety of vegetables good for roasting. I used broccoli, red peppers, butternut squash and onions. You could also use zucchini, mushrooms, carrots, beets. Cut into wedges, not too small.
1 can garbanzo beans, washed and drained
Heated chicken broth
Moroccan couscous
Olive oil, red pepper flakes, mint and lemon
Prepare veggies by cutting them into nice sized pieces. Put them in a plastic bag. Add enough olive oil to coat veggies well. Dump on a roasting pan sheet, and spread evenly. Cook at 400 degrees for 15-18 minutes. Remove from oven, add drained garbanzo beans over veggies. Add red pepper flakes for a little kick. This is optional. Then, sprinkle couscous over the veggies. (hard to say how much, probably about 1/2 cup). Take boiling hot chicken broth and pour liberally over the entire pan. Cover with foil, and let it sit for 8 minutes.
The couscous is now cooked, so take a fork and fluff it up. Mix everything together. Pour the mixture into a big serving bowl, sprinkle with a little olive oil, a splash of fresh lemon juice and some fresh mint.
It's a great dish anytime. You can serve it as a main course, or as a side dish with chicken or fish. The best part is the leftovers. It's great the next day!!
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