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Autumn Roasted Vegetables and Couscous

What you need: 

1 acorn or hard squash, 1/2" dice
1 large potato, 1/2" dice
1 large sweet potato or yam, 1/2" dice
1 large red onion, 1/2" dice
olive oil
sea salt, taste
ground pepper, to taste
Herbs de Provence, to taste
1/2 cup apple cider or balsamic vinegar
Israeli couscous
vegetable stock

What you do: 

1. In a bowl, combine the squash, potato, sweet potato, and red onion. Toss to coat with olive oil. Place in a single layer on a lightly greased baking sheet. Sprinkle with salt, pepper, and Herbs de Provence. Bake at 400 degrees Fahrenheit until tender and beginning to brown.
2. In small saucepan, simmer apple cider vinegar until reduced to syrupy consistency.
3. Cook Israeli couscous according to directions, using vegetable stock in place of water.
4. Spoon roasted vegetables over couscous and drizzle with reduced vinegar syrup. Serve.

Preparation Time: 
10 minutes; Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
3 to 4
Recipe Category: 

SO HOW'D IT GO?

I really enjoyed this recipe. I didn't have a ton of apple cider vinegar, so for the reduction sauce I mixed balsamic and ACV. I also didn't have couscous so I used quinoa instead. Loved it  :)>>>

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This recipe was delicious! I didn't have any good potatoes, and used butternut squash, and it was wonderful! Super easy, no real measuring needed - I was able to make it in a dorm kitchen! Thanks for the great recipe!

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I just made this again, and added a topping of some toasted pinenuts.  SO good!

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