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Roasted Vegetables, Apples and White Bean "Casserole" with Israeli Couscous

As a 90% vegetarian, I often find myself in a bit of a dilemma. It goes something like this: I am trying to decide what to cook for dinner and am faced with a kitchen full of vegetables. I have exhausted my go-to meals, don't want bean cakes with a side of veggies and don't really feel like sauteed greens, no matter how much I love them. My creativity bug drained for the day, I am stumped. Now the second part to this tale is if I go just a few minutes to one side of hungry, I tend to have a melt down. If I reach that point, there is no turning back. I will lose all ability to make a decision, cook a meal, and well, we are screwed. Knowing that little tid-bit about myself, I try very hard to never (or as infrequently as possible) reach that horrible horrible level. So stuck in the middle of - don't know what to cook land - and - not wanting to detonate into a ball of indecision - this dinner was my solution. Chop up some root vegetables, throw in some onions, add beans for protein, mix it all together with granny smith apples and a little something sweet and roast for 30-40 minutes. Serve over top of easy Israeli couscous (which by the way is 1000 times better than regular ol' couscous) and voila, dinner is served...before the point of no return is ever reached.

Roasted Vegetables, Apples and White Bean "Casserole" with Israeli Couscous

  • 1 turnip
  • 1/2 butternut squash
  • 1/2 buttercup squash
  • 1 red onion
  • 1 lemon
  • 2 tbsp olive oil
  • 1/4 cup brown sugar
  • 2 granny smith apples, peeled is optional
  • 1-14 oz can of white beans (cannellini, great northern, or navy)
  • 2 tbsp apple cider vinegar
  • 1 tbsp rosemary
  • 1 tsp salt
  • 2 cup dried Israeli couscous
  • 4 cups vegetable stock
  • 1 cup water
  1. Preheat oven to 400 degrees F.
  2. Grease a 9x13 casserole dish.
  3. Cut the turnip and both types of squash into cubes. If you don't have two types of squash, just use one type in its entirety. Cut the onion and apple into similar size pieces.
  4. Place all of the vegetables in a large bowl.
  5. Drain the beans and rinse them in a colander. Add the beans to the bowl of vegetables.
  6. Add juice from one lemon, olive oil, apple cider vinegar, rosemary, salt and brown sugar and toss to coat the vegetables and apples.
  7. Spread the vegetables, apples and beans into the 9x13 dish and place in the oven.
  8. Cook for roughly 40 minutes or until vegetables are golden brown and soft.
  9. While the vegetables are cooking, prepare the couscous as follows.
  10. Heat 1 tbsp olive oil in a medium sized pot over medium heat. Add couscous and let cook for 2-3 minutes, stirring constantly. Add vegetable stock and water and bring to a boil. Once it is boiling, reduce heat and let cook for 10-15 minutes or until the couscous has absorbed the liquid.
  11. Serve the vegetable "casserole" over top of the couscous.

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