Ingredients
- 2 red beets, peeled & medium dice
- 2 large parsnips, peeled & medium dice
- 2 large carrots, peeled & medium dice
- 1 medium turnip, peeled & medium dice
- 4 tbsp iSpice WellnessTM Salad Seasoning*
- 5 radishes, trimmed & quartered
- 3 tbsp extra virgin olive oil
- 2 leeks, whites only, medium dice
- 1 cup dry couscous
- 1 cup low-sodium chicken stock
Directions
Step 1
Preheat oven to 375 degrees Fahrenheit, line two baking trays with parchment paper.
Step 2
Toss beets, parsnips, carrots, turnips, radishes and leeks with iSpice WellnessTM Salad Seasoning* and olive oil to coat.
Step 3
Divide vegetable medley in half and spread evenly over two baking trays.
Step 4
Roast for 20-30 minutes, flipping vegetables halfway through cooking.
Step 5
While vegetables are roasting, combine chicken stock and iSpice WellnessTM Salad Seasoning* in a microwave safe bowl, cover with plastic and heat on HIGH for 3-5 minutes until boiling.
Step 6
Pour couscous into hot stock and mix well. Cover tightly with plastic and let rest for 10 minutes until all liquid is absorbed. Fluff couscous with a fork, making sure to break apart all clumps.
Step 7
Scrape roasted vegetables into a large bowl and toss gently with couscous.
Step 8
Serve warm or at room temperature.
