HEALTHY RECIPE - Roasted Vegetable Couscous Salad
Who doesn't love couscous? A dish so nice, they named it twice! As if it couldn't get any better, Lisa adds her own winter spin with roasted veggies, pomegranates, and cranberries. *drools uncontrollably*
2 cups trimmed and halved Brussels sprouts
1 ½ cups peeled and cubed butternut squash
1 ½ cups peeled and cubed sweet potato
1 tbsp olive oil
1 tbsp maple syrup
¾ tsp kosher salt
1/3 tsp ground cinnamon
1 ¾ cups Israeli (also known as pearl) couscous
3 cups vegetable or chicken
¼ cup olive oil
2 tbsp white balsamic vinegar
2 tsp maple syrup
1 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup pomegranate seeds
¼ cup dried cranberries
½ cup roasted and salted almonds, coarsely chopped
Preheat oven to 400°F and line a large baking sheet with parchment paper. In a large bowl, combine Brussels sprouts, butternut squash and sweet potatoes. Toss with olive oil, maple syrup, salt and cinnamon. Spread vegetable mixture on prepared baking sheet. Cook for 15-minutes, stir and cook for 10 minutes more, or until vegetables are just tender. Remove from oven and let cool slightly.
For the couscous, in a large saucepan, combine couscous and broth. Bring to a boil over high heat. Reduce heat to medium-low, cooking uncovered until couscous is tender. Strain excess liquid if necessary and set aside to cool.
For the dressing, in a small container, combine olive oil, white balsamic vinegar, maple syrup, Dijon mustard, salt and pepper. Shake well to combine.
To assemble salad, in a large bowl, combine roasted vegetables, couscous, pomegranate seeds and dried cranberries. Toss with dressing to coast well and top with roasted almonds.