This is the perfect recipe to kick off the New Year. It's healthy, filled with delicious vegetables, and still filling - so if you're like me, and ate A LOT over the holiday season, here's step 1 in our recovery phase.
I paired this with one of my favorite sparkling beverages - DRY Sparkling's Juniper Berry. Juniper Berry is like Winter in a Bottle - or a virgin Gin and Tonic. I'm taking January to let my liver have a break. With DRY Sparkling my liver gets a break but I still get a little 'cocktail' with dinner!
Spicy Roasted Vegetables with Israeli Couscous
1 lb broccolini
1 red bell pepper, chopped
1 large red onion, chopped
4 cloves garlic, chopped
2 tbs chili oil
1 lemon, zested and juiced
1 tbs red wine vinegar
2 cups Israeli couscous
2 1/4 cup stock
2 tbs fresh mint, chopped
Preheat oven to 450 degrees. Toss broccolini, bell pepper, onion, and garlic with chili oil. Pop in the oven and roast 15-20 minutes until tender.
Bring stock to a boil. Add couscous and cook 6 minutes. Remove from heat and leave covered 10 minutes.
Toss couscous with the juice of ½ lemon, red wine vinegar, lemon zest, and salt & pepper.
Serve vegetables on top of couscous and sprinkle fresh mint over top.