Ingredients
Basic Couscous:
- Water / Chicken stock - 2 cups
- Butter - 1.5 Tbsp
- Brown-rice based couscous - ((like <a href="http://www.lundberg.com/products/Roasted_Brown_Rice_Couscous.aspx" target="blank">this one</a>))
Indian-Spiced Roasted Vegetables:
- Cauliflower - 1 head , chopped
- Sweet potatoes - 1 lb , cubed
- Garam masala - 1/2 Tbsp ((Indian spice blend))
- Coriander - 1/2 Tbsp
- Brown sugar - 1 Tbsp
- Cooking oil - 3 Tbsp
- Garbanzo beans (14 oz / 397 g can) - 1 can
- Frozen peas - 1 1/2 cups
Prep
- Cauliflower - Chop into small bite-sized pieces (stalks and florets)
- Sweet potatoes - Peel and chop into 1/2" (1.25 cm) cubes
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Make
- Preheat oven to 500F (260C) degrees
- Divide and spread vegetables out onto two sheet pans. Cover tightly with foil and roast for 10 minutes
- Mix spices, brown sugar, and cooking oil in a small bowl. Open, rinse, and drain garbanzo beans
- After vegetables have roasted for 10 minutes, take off foil and add garbanzo beans and peas. Toss everything with spice mixture. Sprinkle generously with salt and pepper, and roast in the oven uncovered for an additional 10 to 15 minutes, shaking midway through
- If you made last night's meal, reheat leftover couscous and chop cilantro and toss with all your roasted goodness. Season to taste with salt and pepper. If not, bring butter & broth to a boil in a >3 quart (2.84 liters) saucepan. Add couscous, cover, and remove from heat. Fluff with fork after 5 minutes
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