Winter Roasted Vegetables over Couscous

This is a beautiful and hearty late winter dish. Earthy, sweet roasted beets pair with buttery carrots and garlicky Lacinato kale. Israeli couscous, also known as ptitim, is actually a type of pasta that came into popularity in Israel during the 19940’s, when rice was scarce. Thrifty or not, we love it! It’s tender and comforting, and is the perfect base to soak up the flavorful Kalamata olive vinaigrette.

Directions

1. Preheat oven to 400*F. Peel and cut the beets into 1/2 inch thick sticks. Put them on a baking sheet and toss with 2 tablespoons oil, and pinch fo salt and pepper. Roast until the beets are tender and browned on the bottoms, about 20 minutes.
2. Peel the carrots and chop them on a bias in 1/4 inch thick slices. Place a large skillet over medium-high heat and add the butter. Once butter is melted, toss occasionally to lightly caramelize both sides, about 10-12 minutes.
3. Rinse and destern the kale and roughly chop the leaves. Thinly slice the garlic. Mince the chives. Chop the olives. Rinse the lemon and zest about 2 teaspoons of the peel into a small bowl. Add the chives, chopped olives, vinegar, and 2 tbsp. oil to the bowl. Mix well with fork.
4. To a medium saucepan add 2 1/2 cups water and a pinch of salt. Place over high heat. When the water comes to a boil, add the couscous, reduce heat to a low and bring to a simmer. Cover, and cook until the water is absorbed and the couscous is tender, about 10 minutes.
5. Once the carrots are tender, add the kale, garlic, and thyme and cook for 5 to 7 minutes, or until the kale becomes tender and more green. Halve the lemon, and squeeze the juice into the skillet. Season to taste with salt and pepper.
6. Divide the couscous and roasted between plates. Top with the buttery carrots and kale and drizzle the Kalamative olive vinaigrette over the whole dish. Serve with extra lemon and Enjoy!

View the recipe at Purple Carrot