Roasted Vegetables & Pearl Cous Cous
Root vegetables, fennel and brussels sprouts roasted until browned, then tossed with pearl couscous and a honey–cider vinegar dressing. It holds up well cold or reheated, so it works as a meal-prep main.
Ingredients
Main
- 2 parsnip, diced
- 3 carrot, large, diced
- 1 bulb fennel, diced
- 1 red onion, diced
- 8 ounce brussels sprouts, diced
- 4 clove garlic, minced
- ¼ cup extra virgin olive oil
- 1 teaspoon white pepper
- 1 cup pearl couscous
Dressing
- 2 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon pepper
Method
- Dice & combine all vegtables - mix w/ oil pepper and garlic - Bake for 30 mins @ 300° → remove & toss vegtables again & return to bake @ 450° for 10 mins
- prepare cous cous
- whisk together honey, oil, ACV, pepper
- mix together dressing, cous cous & vegtables. → enjoy