Pearl Couscous with Roasted Root Vegetables
1 bag (453 gr) Pearl Couscous (Bob’s Redmill)
6 cups vegetable stock
1-2 lb bag Cookstown Greens roaster pack or an assortment of root vegetables
3-4 sundried tomatoes
2 Meyer lemons (or regular) – peel and juice
2 sprigs of rosemary
¼ cup white wine vinegar
½ cup + 4 Tbsp olive oil
Salt and Pepper to taste
Peel and dice shallots, heat 2 tbsp olive oil in a pot, sauté shallots.
Add all the couscous and stir. Then add the vegetable stock a little at a time until couscous is cooked.
Chop the sundried tomatoes and stir into the warm couscous.
Chop the root vegetables into one inch cubes, toss with olive oil and season with salt and pepper, roast at 350 degrees until cooked.
Peel the lemons with a vegetable peeler. Add the lemon peel and juice to a blender with the white wine vinegar, olive oil and chopped rosemary.
Fold the root vegetables into the couscous then stir in the dressing.
Garnish with whole rosemary and lemon rind spirals.
Recipe by Executive Chef John Robertson