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Roasted sweet Autumn vegetables with couscous
Roasted sweet Autumn vegetables with couscous

Before you jump to Roasted sweet Autumn vegetables with couscous recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

We all realize that, in order to really be healthy, nutritious and balanced diets are important as are good amounts of exercise. The unfortunate thing is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. When our work day is finished, most people do not want to go to the gym. A hot, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You will be pleased to discover that becoming healthy doesn’t have to be hard. If you keep at it, you’ll get all of the required foods and activites. Here are some tips to be as healthful as possible.

Be smart when you do your food shopping. Making good decisions when obtaining groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think for a minute: you don’t want to go to a chaotic grocery store or sit in a long line at the drive thru at the end of your day. You want to get home quickly and have something beneficial. Fill your cupboards with nutritious foods. This way—even if you choose something a bit greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got insight from reading it, now let’s go back to roasted sweet autumn vegetables with couscous recipe. You can cook roasted sweet autumn vegetables with couscous using 12 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Roasted sweet Autumn vegetables with couscous:
  1. Take 3 small sweet potatoes
  2. You need 3 carrots
  3. Use 3 small beetroots
  4. Use 3 small onions
  5. Get 8 cherry tomatoes
  6. Get 2 cloves garlic
  7. Provide A little olive oil
  8. Take A couple of pinches of salt
  9. Take 1 sprig fresh rosemary
  10. Take Some fresh sage
  11. Use 1 bay leaf
  12. You need 1 packet couscous
Steps to make Roasted sweet Autumn vegetables with couscous:
  1. Wash, peel and cut the vegetables (except the garlic) into small wedge-like pieces. Put a slosh of olive oil in the oven tray, scatter with salt, add the veg and mix with your hands so that the are properly coated with oil. Distribute evenly, add the herbs and put in the pre-heated oven at 180º. Leave for an hour or so, stirring now and again to prevent sticking. They are ready when they start looking sticky and are starting to brown.
  2. Heat water in a pan with the garlic cloves, bay leaf and a dash of soy sauce. When it starts to boil, pour into a bowl with the couscous, put the lid on and leave for 10 minutes (or less depending on the size of the couscous - the one I used yesterday was large)
  3. When the veg is ready, fluff the couscous up and put on a plate. Add the vegetables on top - make sure you scrape the bottom of the oven tray with a wooden spoon to get all those crispy and tasty slightly burnt bits.
  4. Serve immediately. Delicious on its own or you can garnish some fresh herbs like fresh corriander as I did in the main recipe photo.

Food Network invites you to try this Early Autumn Roasted Vegetables with Couscous recipe. Roasted Autumn Vegetable Soup with Sage Walnut Butter Recipe. A flavorful, hearty Moroccan Couscous dish that's packed with roasted vegetables, chickpeas and almonds. I love the blend of moroccan flavors here and I also really love all the texture going on (think itty bitty couscous, soft roasted veggies, crunchy almonds, chewy raisins and tender chick peas). Vegetables are the answer and they're also cheap.

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