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Roasted Root Vegetables & Couscous with Fall Fig Dressing

Created by ForeverMama on June 10, 2021

1 pound carrots (peeled, halved crosswise, fat end quartered and thin end halved)
1.5 to 2 pound butternut squash (peeled, seeded and cut into 1-inch cubes, 1 medium squash)
2.5 pounds beets (quartered, 5 medium)
3.5 ounces parsnips (peeled, halved lengthwise, fat end quartered and thin end halved, 2 parsnips)
1 fennel bulb (small bulb, about 2.5-3 ounces, cut into bite-sized pieces)
2 onions (large white onions, peeled and thickly sliced in wedges)
1/4 cup olive oil (extra-virgin)
Sea salt and freshly ground black pepper, to taste
300 grams dry couscous (Israeli pearl couscous, 2 cups)

Step 1: Preheat oven to 425°F.
Step 2: Toss vegetables with olive oil in a large roasting pan, season liberally with salt and pepper and roast in the hot oven, stirring occasionally, until browned and tender, about up to an hour and a half.
Step 3: Meanwhile, combine 2 cups of Israeli (pearl) couscous in saucepan with 2 cups boiling water and 1 teaspoon salt. Simmer over low heat, covered, for about 10 minutes.
Step 4: Fluff couscous with a fork and spoon into a serving bowl. Pile warm roasted vegetables over couscous and drizzle with Fall Fig Dressing (method below). Sprinkle with dried cranberries and minced parsley, if using. Serve warm or chill and serve later.
Fall Fig Dressing:
Step 5: Whisk together the first 4 ingredients; season to taste with salt and pepper.