Dutch Roasted Vegetable Couscous
A hearty and flavorful couscous dish loaded with roasted vegetables and a hint of Dutch spice, perfect for a cozy dinner.
Ingredients
- ●2 tsp Dutch spice blend
- ●1 cup couscouspreferably whole wheat
- ●2 juicy carrotspeeled and chopped
- ●2 roasted red bell peppersdiced
- ●2 tbsp olive oil
- ●3 cloves garlicminced
- ●1 tsp salt
- ●1/2 cup gratin cheeseshredded
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
In a large bowl, whisk together the Dutch spice blend, olive oil, garlic, and salt.
- 3
Add the chopped carrots and toss to coat with the spice mixture.
- 4
Transfer the carrots to a baking sheet and roast for 20-25 minutes, or until tender.
- 5
While the carrots are roasting, cook the couscous according to package instructions.
- 6
In a separate pan, heat a tablespoon of olive oil over medium heat.
- 7
Add the diced red bell peppers and cook for 5-7 minutes, or until tender.
- 8
Stir in the shredded gratin cheese until melted.
- 9
To assemble the dish, divide the cooked couscous among plates, top with roasted carrots, and spoon the pepper-gratin mixture over the top.
- 10
Serve immediately and enjoy!