Serves 4
Veggies
1/4 cup shallots, roughly chopped
1 small red bell pepper, chopped
1 small sweet potato, cubed
1 small butternut squash, cubed (approximately 2 cups)
1 teaspoon coarse salt
1 teaspoon ground coriander
2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3 tablespoons oil
Couscous
3/4 cup water
3/4 cup couscous
Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, toss together shallots, red peppers, sweet potatoes, squash, salt, coriander, cumin, cinnamon and oil until well coated. Bake for 40-45 minutes, or until the veggies can be pierced easily with a fork.
About 5 minutes before the vegetables are done, in a small pot, bring water to a boil. Stir in couscous, turn off heat. Cover with lid and let sit for 5 minutes. Fluff couscous with a fork and portion out onto plates, then top with roasted vegetables. Serve immediately. Makes 2 large or 4 small servings.
Courtesy of Sarah Kramer, Author of: How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.
For even more vegetarian recipes, check out VegRecipes.org.
