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Roasted Winter Veggies and Israeli Couscous

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Ingredients
  

Couscous and Veggies

  • 1 1/4 c of israeli couscous I used this couscous from World Market
  • 3 medium carrots washed, peeled, sliced into rounds
  • 1 turnip washed, peeled, diced
  • 8 oz brussels sprouts outer leaves removed, ends trimmed, quartered
  • 2-3 leaves kale finely chopped
  • Shelled pistachios or sliced almonds for garnish

Vinaigrette

  • 1/4 c white balsamic vinegar
  • 2 tsp dijon mustard
  • 1 tsp maple syrup
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 c olive oil

Instructions
 

  • Preheat oven to 400 degrees F
  • Combine all vinaigrette ingredients except olive oil in a small jar with a lid. Cover with lid and shake to combine. Add olive oil, cover again, and shake to combine. Set aside.
  • Heat a pot of water for the couscous (follow the package instructions - my couscous called for 1 3/4 c water to 1 1/4 c couscous). While the water is heating, chop your veggies. Cook your Israeli couscous according to the package instructions.
  • Toss sliced carrots and diced turnips on a rimmed baking sheet, drizzle with 1-2 Tbs olive oil, toss to combine, sprinkle with salt and pepper and roast in 400 degree oven for 10 minutes. Remove from oven, flip veggies with a spatula, and roast 5 more minutes.
  • Toss cleaned, chopped brussels sprouts in 1 Tbs of olive oil. Remove veggies from the oven, add brussels sprouts to the pan, roast for 5 more minutes. Chop the kale while you're waiting. Add kale to the pan, sprinkle with salt and pepper if desired, and roast the veggies one final time for 5-10 minutes, until kale is slightly crispy.
  • Combine veggies and cooked Israeli couscous in a large bowl, toss to combine. Serve with vinaigrette on the side so each person can add the amount they like. Garnish with almonds or pistachios if you wish!