February 20, 2011

lemony couscous salad with roasted vegetables


<Roasted Vegetables>
1 cup Diced celery
1 cup Diced carrots
1 cup Diced winter squash (kabocha or butternut)
Olive oil
Sea salt
Zest of 1 lemon

<Israeli Couscous>
1 1/3 cups Israeli couscous
1 TBS Olive oil
1 3/4 cups boiling water (or vegetable stock)

Nuts/Seeds for garnish

  1. 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.
  2. While the vegetables are cooking, saute couscous with olive oil over medium heat until it is lightly browned (about 5 minutes).
  3. 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.
  4. Toss the vegetables with the couscous. Garnish with parsley and nuts/seeds of your choice (I used toasted pistachios).


  1. Just found your blog... Am a beginner macrobiotic and trying to find recipes that are TASTY and not too difficult. LOVE your blog, fantastic recipes and ideas. I will be writing up a blogpost myself soon, and will be sure to link to you here:-) thank you xx

    1. Thanks Emily! I'm always thinking about easy and delicious recipes. I'm happy to share them and glad that you find my blog useful.