1teaspoonextra virgin olive oil, or enough to lightly coat
Pink sea salt, to taste
Couscous
1/2cuplow sodium vegetable broth
1/2cupwhole wheat couscous (I use Trader Joe's)
1 1/2teaspoonfresh lemon juice
Crushed red pepper flakes, to taste
Freshly cracked black pepper, to taste
Pink sea salt, to taste
Toppings
1/4cuphummus (I use original Hope hummus)
1handfularugula
2teaspoonssprouted mixed seeds (I use Go Raw)
1teaspoonfresh lemon juice
Freshly cracked black pepper, to taste
Pink sea salt, to taste
Instructions
Heat oven to 425. Line a rimmed large metal baking sheet with parchment paper. Toss the squash and cauliflower in the olive oil until evenly coated. Spread out the vegetables then roast for 15 minutes. Flip, then roast for another 10 minutes or until tender and lightly golden on the edges.
After flipping the roasted vegetables, bring the vegetable broth to a simmer in a small pot. Remove from heat, stir in the couscous, then cover for 5 minutes. Fluff with a fork then stir in the lemon juice, red pepper flakes, black pepper, and salt, to taste.
Spoon the cooked couscous into a medium-large dinner bowl. Top with the hummus, roasted squash and cauliflower, arugula, seeds, lemon, pepper, and salt. Enjoy!