Preparation time
15 minutes
Ready in
1 hour
Cooking Time: 45 minutes
Makes
4 to 6 servings
Ingredients
- 3 Ontario Carrots, cut into 1-inch (2.5 cm) pieces
- 2 Ontario Red Onions, cut into wedges
- Half medium Ontario Butternut Squash, peeled and cut into 1-inch (2.5 cm) chunks (about 3 cups/750 mL)
- 2 Ontario Parsnips, cut into 1-inch (2.5 cm) pieces
- 2 cloves Ontario Garlic, minced
- 1/2 tsp (2 mL) each dried thyme and rosemary leaves, lightly crushed
- 3 tbsp (45 mL) olive oil, divided
- 2 Ontario Leeks, white and light green parts only, cut in half lengthwise, then sliced
- 1 cup (250 mL) couscous
- 1-1/2 cups (375 mL) vegetable or chicken broth
- Salt and pepper
- 1/4 cup (50 mL) chopped fresh Ontario Parsley
Instructions
In small saucepan, cover carrots with water, bring to a boil; reduce heat and simmer about 4 minutes or until partially cooked. Drain. In large bowl, toss carrots, onions, parsnips, squash, garlic, thyme, rosemary and 2 tbsp (25 mL) oil to coat evenly. Place in large roasting pan and roast in 375°F (190°C) oven for 30 to 35 minutes, stirring gently occasionally, until vegetables are tender.
Meanwhile, in large nonstick skillet, heat remaining 1 tbsp (15 mL) oil over medium heat. Cook leeks, stirring, for 1 to 2 minutes, until very lightly softened. Stir in couscous, and cook, stirring, for about 3 minutes, until lightly toasted. Add broth; bring to a boil. Cover, remove from heat and let stand for about 5 minutes, until liquid is absorbed. Season to taste with salt and pepper.
To serve, place couscous in large warmed serving dish, spoon vegetables over couscous. Sprinkle with parsley.
Nutritional Information
1 Serving (When recipe serves 6):
- PROTEIN: 7 grams
- FAT: 7 grams
- CARBOHYDRATE: 51 grams
- CALORIES: 290
- FIBRE: 6 grams
- SODIUM: 210 mg