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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 Turn to Food to Boost Your Mood.

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Your mood could really be helped by green tea. You were simply expecting to read that, weren’t you? Green tea is found to be chock-full of an amino acid known as L-theanine. Studies prove that this specific amino acid can basically induce brain waves. This will better your brain’s focus while simultaneously loosening up the rest of your body. You already knew that green tea helps you feel better. Now you know that applies to your mood as well!

As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try a couple of of these suggestions instead.

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 do that.

The ingredients needed to cook Roasted sweet Autumn vegetables with couscous:
  1. Use 3 small sweet potatoes
  2. Take 3 carrots
  3. Get 3 small beetroots
  4. Take 3 small onions
  5. Get 8 cherry tomatoes
  6. You need 2 cloves garlic
  7. Prepare A little olive oil
  8. Provide A couple of pinches of salt
  9. You need 1 sprig fresh rosemary
  10. Take Some fresh sage
  11. Take 1 bay leaf
  12. Take 1 packet couscous
Instructions 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.

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