Couscous with Balsamic-Roasted Vegetables

Couscous with Balsamic-Roasted Vegetables

Some days, you just can’t win. Today, I dodged two near-death experiences on my drive to class. I thought my day was looking up when I spotted a primo parking space. I was thrilled that I wouldn’t have to drive around in circles for twenty minutes and finally resort to slowly stalking students as they walk across the parking lot. But alas, someone cut me off and stole my beautiful parking space. Class was, well, class. I walked over to my classroom only to find that the room had been changed to a building that I did not even know existed.

Couscous with Balsamic-Roasted Vegetables

To top off this wonderful day, I almost took off a finger making this Couscous with Balsamic-Roasted Vegetables for dinner. You would think I had that whole chopping thing down by now… Luckily, this dish was well worth my near-amputation. I could have lived without the crazy drivers and boring economics lecture, though.

I roast some of my favorite vegetables – asparagus, bell peppers, and red onion – with balsamic vinegar and toss it together with couscous and fresh herbs.

Couscous with Balsamic-Roasted Vegetables
 
Prep time
Cook time
Total time
 
Warm Israeli couscous tossed with balsamic and herb-roasted asparagus, bell peppers, and onions.
Author:
Yield: Serves 6
Ingredients
  • 12 asparagus spears, cut into ½-inch pieces
  • 2 red bell peppers, seeded and thinly sliced
  • ½ red onion, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon chopped oregano leaves
  • 1 tablespoon chopped thyme leaves
  • 1½ cups Israeli couscous
  • 3 cups low-sodium chicken broth
Directions
  1. Preheat the broiler. Toss together the asparagus, bell peppers, red onion, vinegar, and 2 tablespoons of olive oil in an even layer on a large rimmed baking sheet. Season with salt and pepper. Roast for 10 to 12 minutes, until tender. Stir in the oregano and thyme.
  2. Meanwhile, heat the remaining tablespoon of olive oil in a medium saucepan over medium heat. Add the couscous and cook for 3 to 5 minutes, until lightly toasted. Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pan, and cook for 12 to 15 minutes, until the couscous has absorbed all of the liquid. Remove from the heat and fluff the couscous with a fork.
  3. Toss together the couscous, vegetables, and liquid from the pan in a large bowl. Season with salt and pepper, to taste. Serve warm or at room temperature.

 

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