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Sorry to be answering your call for help so late, Katy! This first recipe is one of my favorites! I tend to make it a few times every month. Sometimes we eat it with tortilla chips, most of the time we eat it just as it is. I love this recipe for its nutrition, simplicity (that always wins me over!), color, and fragrance. And, of course, it tastes so yummy! Have fun with this Black Bean and Couscous Salad
A typical dinner around the our home is a roasted vegetable with rice and/or green salad. There are lots of vegetables that can be roasted and it's so easy and healthy! This recipe for Roasted Brussels Sprouts is a good one.
I also roast butternut squash. Joshua loves it! I chop it up into big bite-size bits, toss it in olive oil and sprinkle a little bit of salt and a tablespoon or so of brown sugar. I roast it at 400, I think. I'm not totally sure on the temperature, just keep an eye on it and move the squash around once or twice. It should only take about 10-15 minutes. Sometimes I broil it for a minute at the end, just to darken it up and make it a little crispy. The brown sugar will slightly carmelize from broiling. Sorry this recipe isn't the clearest. I make it all the time and it's probably a little different each time. Another good one is roasted broccoli with rice on the side. Hope these help! :)
Wednesday, April 1, 2009
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3 morsel(s) of wisdom:
YUM! I think I'll try the couscous one tonight. I'm always up for new ways to do couscous.
Thanks!
So, Sara, I tried the couscous and it was a hit. I didn't have red bell peppers, so I used tomatoes instead and thought it was still great. We'll be adding it to the repertoire! Thanks!
Glad to hear and glad to help! I made the Gazpacho Pasta Salad and it was great, too! Thanks for sharing. See you tomorrow!
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