roasted vegetable couscous

(before)

i love couscous. what's not to like? it's like little niblets of rice that are SO versatile and hold butter, flavored oils, intense chicken stock, and any herb you want to throw at it and t never seems to overpower, just mingle. and talk about fast food! couscous cooks up in, like, negative ten seconds. just when you think you're digging your heels in to make some, it's already resting, ready for your fork fluffing and ingredients.


My favorite method of cooking couscous is to boil it with the appropriate amount of chicken stock and butter (i actually prefer some salt-free chicken bullion for this) with green onions and parsley stirred in when it's time to serve.

another reason why i love couscous is because you can really throw in a LOT of veggies and meat or whatever else you want to chuck in and it never really feels like it's a vegetable dish... it stands up to a lot of accompaniments. and because it's so good for you, i'm sure you won't feel hesitant (as i don't) to melt in an extra pad of butter, just for good measure.