A meal so delicious, you won’t miss the meat.
I have to admit, I am a carnivore. Like anyone else, I want to be aware of how much meat I am eating and serving my family. Meatless Monday is a great way to remind us that many dishes taste just as terrific vegetarian. This also comes in handy on Fridays during Lent. Let’s kick off Meatless Monday: Roasted Vegetable Cous Cous.
My preference for this recipe is to use Israeli cous cous, and you can sub with regular, orzo, quinoa or any small pasta. Added flavor is always important, so I cook my cous cous in vegetable stock instead of using water.
Since this recipe is being prepared in the Fall, I am using (some) seasonal ingredients. When I make this in the spring, I substitute the butternut squash for zucchini or asparagus. There is no wrong way to make it as long as you use what is fresh and in season. Staples like bell pepper, garlic and red onion are always available. Check out this awesome chart to see produce in season by month!
Meatless Monday Shopping List Here!
Israeli Cous Cous, orzo or pasta/grain- your choice
Red bell pepper
Check out this post for tips on roasting vegetables! What is nice about this recipe is that you can easily customize to your preferences. You could add mushrooms, brussels sprouts, tofu, nuts, etc. Think of it as a variation on a pasta salad, and try a Mediterranean style with feta, kalamata olives, persian cucumbers and tomatoes. A take on the caprese salad is nice too, with fresh mozzarella, tomatoes and basil. It’s also a great way to use Thanksgiving leftovers, if you are not a vegetarian. Turkey, cranberries, corn and squash or sweet potatoes work nicely in the cous cous.
Cook your cous cous in the vegetable broth according to the package instructions. Wash and prep your vegetables. If you have not worked with butternut squash before, here are some great tips! Also, many grocery stores will offer it peeled and cubed for you, if you are short on time. Cut your vegetables in roughly 1 inch cubes, and add to a foil or parchment lined baking sheet. Toss lightly with olive oil, salt and pepper and bake according to directions in link above. Keep in mind that some vegetables are quick roasting, and some are slow. If you can, create one baking sheet for each type so you can pull one out of the oven ahead of time. Once everything is roasted and cooled, toss with your prepared cous cous, olive oil, herbs of your choice and the roasted garlic.
Let me know in comments what your favorite take on Meatless Monday: Roasted Vegetable Cous Cous.