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.
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
| Yield | 6 |
| Meal type | Pasta, Vegetables & Sides |
Ingredients
- 12 asparagus spears, cut into 1/2-inch pieces
- 2 red bell peppers, thinly sliced
- 1/2 red onion, thinly sliced
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped oregano leaves
- 1 tablespoon chopped thyme leaves
- 1 1/2 cup couscous
- 3 cups low-sodium chicken broth
Directions
| 1. | Preheat the broiler. Toss together the asparagus, bell peppers, red onion, balsamic vinegar, and 2 tablespoons of olive oil in an even layer on a large rimmed baking sheet. 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, cover the pan, and simmer 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. Toss together the couscous, vegetables, and the liquid from pan in a large bowl. Season with salt and pepper, to taste. Serve warm or at room temperature. |
| 3. | Whisk together the remaining 3 tablespoons of vinegar, remaining 3 tablespoons of olive oil, the oregano, and thyme in a small bowl. Season with salt and pepper, to taste. Toss together the couscous, vegetables, and dressing in a large bowl. Serve warm or at room temperature. |
{ 2 comments… read them below or add one }
This looks yummy and your photos are beautiful!
YUM! Anything with balsamic is so good, right?