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Winter Roasted Vegetables over Couscous with Kalamata Olive Vinaigrette
2 or 4 Serving Dinner

Winter Roasted Vegetables over Couscous

with Kalamata Olive Vinaigrette

Tags: High-Protein Nut-Free
Cook Time
2 Servings  |  40 min 2 Servings  |  40 min 2 Servings  |  40 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
820
FAT
31g
CARBOHYDRATES
121g
PROTEIN
21g

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INGREDIENTS

Tools: Microplane or grater, Medium saucepan with lid, Baking sheet
Cook Time
2 Servings  |  40 min 2 Servings  |  40 min 2 Servings  |  40 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
820
FAT
31g
CARBOHYDRATES
121g
PROTEIN
21g

Get Recipes Delivered

INSTRUCTIONS

1
Roast those beets

Preheat oven to 400°F. Peel and cut the beets into ½-inch thick sticks. Put them on a baking sheet and toss with 1 tbsp oil, and a pinch of salt and pepper. Roast until the beets are tender and browned on the bottoms, about 18 to 20 minutes.

2
Ready for carrots

Peel the carrots and chop them on a diagonal in ¼-inch thick slices. Place a large skillet over medium-high heat and add the vegan butter. Once butter is melted, add the carrots and cook until tender, tossing occasionally to lightly caramelize both sides, about 10 to 12 minutes.

3
Prepare the produce

Rinse and destem the kale and roughly chop the leaves. Thinly slice the garlic. Mince the chives. Chop the olives. Rinse the lemon and zest about 1 tsp of the peel into a small bowl. Add the chives, chopped olives, vinegar, and 1 tbsp oil to the bowl. Mix well with a fork.

4
Couscous me!

To a medium saucepan add 1¼ cups water and a pinch of salt. Place over high heat. When the water comes to a boil, add the couscous, reduce heat to low and bring to a simmer. Cover, and cook until the water is absorbed and the couscous is tender, about 10 minutes.

5
Finish the vegetables

Once the carrots are tender, add the kale, garlic, and thyme and cook for 5 to 7 minutes, or until the kale turns tender and more green. Squeeze the juice from half of the lemon over the skillet. Season to taste with salt and pepper.

6
It’s time to eat!

Divide the couscous and roasted beets between your plates. Top with the buttery carrots and kale and drizzle the Kalamata olive vinaigrette over the whole dish. Enjoy!

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