Oh, how I love rainy afternoons. And what’s even better? Roasting veggies on a rainy afternoon while listening to this song. The oven warms the house and the wonderful aroma of veggies slowly caramelizing fills the air. Sweet bliss.
Yes, it’s a good day when that happens. We should all roast veggies more often for that particular reason.
It was the first day in a really long time where I set aside some time for myself and barely left the house. It felt amazing. You should set some time aside for yourself too. You won’t regret it.
This cous cous dish is simple, healthy, and elegant looking. I know the rave right now is all about quinoa…like, all about quinoa, but whole wheat cous cous will always have a place in my heart. And I know quinoa it super healthy for you but I just haven’t hopped on that train yet. Soon though, soon. For now, cous cous is calling to me.
These slow roasted veggies are seriously killer. I ate so many straight from the pan before even adding them to the cous cous, and it makes me think of all the squashes I want to start roasting and numerous other veggies that weren’t included in this particular dish.
If you’ve never roasted veggies before, do it. It’s sooo easy!
First, cut the veggies into larger bite size pieces. Then, spread them out in a single layer on a baking sheet.
Sneak a tomato or two…they’re good for you! No harm, no foul.
Then, lightly drizzle olive oil over the veggies. Using your hands or a spatula, mix everything together so the veggies are lightly coated. You can also add any spices such as dried basil or thyme at this time if you want.
Then pop those suckers into the oven! While waiting, I strongly advise dancing it out to a song, humming a tune, writing an email to a friend you’ve been meaning to talk to, or catching up on the book you’ve been reading.
From time to time, stop, take a deep breath, and smell the loveliness that is seeping out of your oven.
Then, voila! Roasted veggies. Now’s the time to sprinkle some salt and pepper on them if you want.
Make your cous cous, add the roasted veggies, some fresh basil, a squeeze of fresh lemon juice, and some feta. Done, done, and done.
Cous Cous with Roasted Veggies and Feta
- 1 Cup uncooked whole wheat cous cous (makes about 2.5 cups after it’s cooked)
- 1 Cup of grape tomatoes
- 1 Zucchini, cut into 1 inch pieces
- 3/4 Yellow onion, cut into large, bite size chunks
- 2-3 Tablespoons of olive oil
- 1/2 Lemon, juiced
- 1/3 Cup fresh basil, chopped (plus extra for garnish)
- 1/4 Cup crumbled feta cheese (plus extra for garnish)
- 1 Teaspoon red pepper flakes (optional)
- Salt and pepper
Preheat oven to 375 degrees.
Prep veggies by cutting them into large, bite size chunks so they all cook evenly. Arrange the veggies in a single layer on a baking sheet. Drizzle olive oil over veggies, and then mix with your hands until all of the veggies are evenly coated (depending on how many veggies you are roasting, you may have to add more or less olive oil). Place in the oven for 40 minutes to 1 hour. The veggies are done once they start to caramelize and brown.
In a separate pot, cook the cous cous according to the directions on the box. Put the cooked cous cous in a large bowl. Add the roasted veggies, lemon juice, feta, basil, and red pepper flakes. Mix everything together. Add salt and pepper to taste. Serve while warm, and top off each place with some more crumbled feta and fresh basil!