Recipes, Food Tips, Healthy Eating & More

Good morning everyone. I don't know about any of you but it is very very hot and humid to day (and the air has a lot of pollutants too.
Roasted Vegetable Couscous
Roasted Vegetable Couscous is an easy side dish with complex flavor, with sweet roasted vegetables mixed with savory, fluffy couscous.
Keyword: easy, Side Dish, Vegan
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: about 1 cup each
Ingredients

4 Roma tomatoes ($1.69)
2 zucchini ($1.23)
1 bell pepper ($1.00)
1 red onion ($0.69)
4 cloves garlic ($0.24)
2 Tbsp olive oil ($0.32)
2 pinches salt and pepper ($0.05)
2 cups couscous ($1.97)
3 cups vegetable broth ($0.39)
1/4 bunch parsley ($0.24)

Instructions

Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!

What would you add or subtract from this recipe to make it more to your liking?

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@jakedduck1- Jake my name is spelled MERRY, like merry Christmas. Ok, I agree. It also depends on extras that you put in. What will you put in?

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@jakedduck1- haha, 'fraid not my friend

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I’d get rid of the tomatoes and zucchini and add carrots, sweet potatoes, asparagus, acorn squash (I think that’s the one, the one that comes pealed and cubed.)
But I think we both know it’s a long shot that I will ever make it. Had some cereal and pealed a banana earlier and thought the end was near. Lunch will be an even more horrifying experience I’m afraid🤦‍♂️🤷‍♂️
Jake

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Jake, it’s time for a wife! 🤔🤓

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I tried something new and found it to be quite yummy, easy to fix and no mess to clean up. Plums are starting to come into season as well as apples. I cut and cored 1 tart apple and cut it into small chunks, then I did the same with a black plum. I placed both in aluminum foil with a healthy sprinkling of cinnamon and also a few raw cranberries as I like the sweet and tart thing. I baked this for 1 hour in a 350 degree oven then turned the oven off and allowed the fruits to remain for another 30 minutes or so. I added no sugar or extra sweetener. I found this combination to be a real taste treat!! Leaving the peelings on of course as the pectin formed a sticky, sweet glaze.

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Yum, @parus, the apple/plum bake does sound good! Do you come up with these ideas on your own or do you learn them from reading recipes?

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Frozen tortellini
Swanson’s chicken broth
Frozen peas
Boil water and tortellini
When almost cooked, drain add broth to tortellini. Heat and cook tortellini then add frozen peas. Heat and serve with grated Parmesan cheese.

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