1 cup Diced celery
1 cup Diced carrots
1 cup Diced winter squash (kabocha or butternut)
Zest of 1 lemon
1 1/3 cups Israeli couscous
1 TBS Olive oil
1 3/4 cups boiling water (or vegetable stock)
Nuts/Seeds for garnish
- Preheat oven to 400 degrees F. Mix the diced vegetables and drizzle them generously with olive oil. Sprinkle some salt and add the lemon zest. Place the vegetables in a baking dish and roast in oven for 40 minutes or until the squash is tender.
- While the vegetables are cooking, saute couscous with olive oil over medium heat until it is lightly browned (about 5 minutes).
- Slowly add boiling water (or vegetable stock) and bring to boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until liquid is absorbed.
- Toss the vegetables with the couscous. Garnish with parsley and nuts/seeds of your choice (I used toasted pistachios).