Autumn Roasted Vegetables and Couscous
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
sea salt, taste
ground pepper, to taste
Herbs de Provence, to taste
1/2 cup apple cider or balsamic vinegar
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.