The best way to cook winter vegetables – think root veggies, squash and onions – is to roast them. Tossed with simply made couscous and crumbled feta, it makes a great meatless main, or substantial side if you want to add a roasted chicken – there’s no shame in picking one up from the grocery store. Try sweet potatoes, squash, beets, red peppers, zucchini, asparagus… whatever you like or is in season. Try swapping other grains – rice, quinoa or barley all work well – for the couscous, which is actually little bits of pasta.
Roasted Winter Vegetables with Couscous and Feta
1 small sweet potato, peeled and cut into chunks
1 red or yellow pepper, seeded and chopped
1 zucchini, halved lengthwise and thickly sliced
1 head garlic, separated into cloves and peeled
canola or olive oil, for cooking
salt and pepper, to taste
1 cup (250 mL) couscous, regular or whole wheat
1/2-1 cup (125-250 mL) crumbled feta
Preheat the oven to 450ºF.
Spread the vegetables and garlic out on a large rimmed baking sheet and drizzle with oil; sprinkle with salt and pepper and toss with your hands to coat everything with oil. Spread out into a single layer.
Roast for 20-30 minutes, tossing when you think of it, until they are done to your liking. Meanwhile put the couscous into a medium bowl and pour 1 1/4 cups boiling water overtop; cover with a plate and let sit for 5-10 minutes.
Fluff the steamed couscous with a fork and scrape the roasted veg into it, along with the feta. Serve immediately, while still warm. Serves 4-6, depending on what you put into it and whether it’s served as a side or main event.