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Roasted Moroccan Spiced Vegetables with Sundried Tomato Cous Cous

Posted Jan 23 2010 12:20pm
Roasted Moroccan Spiced Vegetables
with Sundried Tomato Cous Cous

The Ingredients:
Vegetables:
1 butternut squash, peeled and diced (about 2 c.)
1 large zucchini, diced
1/2 lb. Brussels Sprouts, trimmed and halved
1 red bell pepper, diced
3 garlic cloves, minced
2 tbsp. EVOO
1 tbsp. Moroccan spice blend
salt and pepper
1 15 oz. can garbanzo beans, drained and rinsed

The Directions:
Preheat oven to 400 degrees.
Add all vegetables and beans to the baking sheet, drizzle with EVOO, spices, salt and pepper.
Toss to coat, roast for 30 minutes.
Serve with cous cous.

Cous Cous:
1 tbsp. EVOO
1 small yellow onion, minced
1 garlic clove, minced
salt and pepper
1 c. vegetable stock
2/3 c. whole wheat cous cous
10 sun dried tomatoes, chopped


Add EVOO, onion, garlic, salt and pepper to a small stock pot over medium heat.
Saute' for about 5 minutes, or until soft.
Add stock, bring to a boil, add cous cous and tomatoes, stir.
Turn heat off, cover and let cous cous sit for 5-8 minutes.
Toss with a fork, plate with vegetables.

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