Couscous with Roasted Vegetables

I don't know if I'm superstitious or pessimistic, but I'm completely paranoid about jinxing things these days. It seems that as soon as I put something out there, it gets flipped upside down. And so, I've been reluctant to blog about the wedding. You see, we set a date. A date that was all ours, to be remembered annually for the rest of our lives! But of course, within just days, we realized that we had to change it. And all for the better, actually. My mother is thinking about coming and might possibly bring the rest of my immediate family with her. The only problem is that we have to push the wedding back by more than a month. And so, while they figure out what their plans are, I'm on hiatus. I'm not planning one more single bit of this wedding until I know what to plan for. And, well, since I don't really have a goal date for my goal weight, I'm still lovin' on un-whole grains. The latest culprit? Couscous.

I found another "food browser" that helps me understand exactly what I'm eating. One cooked cup of couscous is a single serving with 176 calories. Mix it up with some roasted vegetables and you won't even need to eat that much.


Couscous with Roasted Vegetables
(serves 6)

• Approximately 6 cups of chopped veggies, which could include:
  
• 1 onion
  
• 1 red pepper
• 2 cloves of garlic
• 1 small eggplant
• 1 carrot
• 1 c. mushrooms
• 1 small zapallito
  
• 1 c. broccoli
• olive oil
• S & P to taste, pinch of dried sage and oregano
  

• 1 cup quick cooking couscous
• 1 cup vegetable stock

• Parmesan cheese
• flat parsley

Chop veggies into small cubes and toss in a large bowl with enough olive oil to coat. Create a large tinfoil pouch for the veggies on top of a baking sheet. Roast until tender, about 45 minutes at 180C (350F). Bring stock to a boil, stir in couscous, cover and remove from heat. Don't touch for 15 minutes, then fluff with a fork. You can stir in a handful of finely shredded cheese if you like.

Place couscous in the bottom of a serving dish and top with veggies. Dress with a drizzle of olive oil, a handful of shredded cheese, and parsley. Eat and then go out for a walk.