weeknight dinner | spicy roasted vegetables with DRY Sparkling

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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

 

 

STEP 1

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.

       

STEP 2

Bring stock to a boil.  Add couscous and cook 6 minutes.  Remove from heat and leave covered 10 minutes.

     

STEP 3

Toss couscous with the juice of ½ lemon, red wine vinegar, lemon zest, and salt & pepper.

      

STEP 4

Serve vegetables on top of couscous and sprinkle fresh mint over top.