Harvest Bowls
Make a batch to meal-prep for the week or just dig in for a comforting dinner tonight.
Ingredients
- 1 cup pearl couscous
- 1½ cups water or vegetable stock
- 2 tablespoons butter
- Fresh herbs finely chopped
- 1 red beet peeled and thickly sliced
- 1 yellow beet peeled and thickly sliced
- 1 butternut squash halved and thickly sliced
- 1 whole cauliflower head
- 1 purple cabbage cut into wedges
- 1 can garbanzo beans drained
- 1 stalk broccoli separated into florets
- 1 handful green beans trimmed
- 1 bunch kale roughly chopped
- Olive oil and Weaver’s Farm Dust Seasoning
- 4 ounces goat cheese
- 4 tablespoons red pepper jelly
Instructions
- Cook the couscous by boiling the water or stock, adding the couscous and letting it sit covered 10 minutes, until all of the liquid has been absorbed. Season, add butter and fresh herbs. Set aside.
- Arrange on a roasting pan, drizzle with oil, season with Farm Dust, and cook all of the veggies at 400 degrees F. The beets, cauliflower, and squash will take the longest. Cook to your liking—fork-tender or crisp and browned around the edges are both delicious. Browning brings out the natural sweetness in the root vegetables but be careful not to overcook the greens.
TO SERVE
- Spoon the buttered couscous into the serving bowl and arrange the roasted vegetables decoratively on top. Finish with goat cheese and a dollop of red pepper jelly, and enjoy now or later.
