https://www.copymethat.com/r/09DpgRz3I/cheat-sheet-roasted-vegetable-couscous-w/
29390783
bFUyXEE
09DpgRz3I
2024-11-19 16:33:44
Cheat Sheet Roasted Vegetable Couscous (Weeknight Wins) - Katie Lee, “The Kitchen” on the Food Network.
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Ingredients
- 1 cup broccoli (florets, small, from about ½ head)
- 2 carrots (medium, peeled, cut into ¼-inch rounds, about 1 cup)
- 1 bell pepper (red, cut into 1-inch chunks, about 1 cup)
- ½ onion (yellow or red, cut into ¾-inch large dice, about 1 cup)
- 3 tablespoons olive oil (extra-virgin, 1 tablespoon reserved)
- Kosher Salt (to taste)
- Black Pepper (freshly ground, to taste)
- 1¼ cups chicken stock/broth (low-sodium)
- 1 (15.5-ounce) can chickpeas (drained, rinsed)
- 1 cup couscous
- ⅛ teaspoon crushed red pepper flakes (or a pinch, for serving, optional)
- ½ lemon (juiced)
- 1 handful mint leaves (fresh, for garnish)
- subheading: Special Equipment:
- A Cutting Board
- A Sharp Chef's Knife
- A Vegetable Peeler
- A Strainer
- A Lemon Juicer
- A Large Mixing Bowl
- A Rubber Spatula (heat-safe)
- A Baking Sheet (lined with Parchment Paper)
- A Small Saucepan
- Aluminum Foil
- An Air-Tight Container (for storing leftovers)
- A Label (optional)
- A Large Rimmed Serving Platter and Serving Spoon
- Shallow Dinner Plates and Forks
Note: Ingredients may have been altered from the original.
Steps
Directions at foodnetwork.com
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