Couscous and roasted vegetables

Ooh, boy! Aimee and I moved into our summer place, and our first home-cooked dinner looked totally San Francisco. See that couscous? See those roasted vegetables?

Couscous – all you need is water and butter or olive oil. It’s crazy good. You just get that water boilin’, pour the couscous in, get it off the flame, let it sit, and fluff it up after a few minutes (the funnest part).

Mix in some sauteed spinach and mushrooms if you wanna get fancy; egg whites for the extra mile.

Roasted vegetables – all you need is olive oil, 350 degrees and 20 minutes. (If you’ve read anything else from this blog, you’ll know I’m a major fan.) The carrots get so sweet, mmm…

P.S. Couscous is also delicious cold, which makes it a wonderful next-day leftovers lunch.

Advertisements

One thought on “Couscous and roasted vegetables

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s