Roasted Vegetable Couscous With Lemon-Mustard Sauce

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this was delish - i quadrupled it for yom kippur (only tripled the dressing). just needed to fluff the couscous a bit sooner than I did and really would have been good. pretty healthy, too!
d95df6b84d42   •  11 Oct   •  Report
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Ingredients

1 large carrot

6 ounces small Brussels sprouts

1 cup, 1/2-inch cubes of butternut squash or 1 medium sweet potato

1 cup, 1/2-inch cubes of celery root

1 tablespoon olive oil

Kosher salt and pepper

Couscous:

1/2- 3/4 cup finely diced yellow onion

1/3 cup finely diced celery

1/3 cup finely diced carrot

1/2 cup chicken or vegetable stock

1/2 cup water

1 cup couscous

Kosher salt and freshly ground pepper to taste

Sauce:

1 tablespoon Dijon mustard

1 tablespoon white balsamic vinegar

2 tablespoons lemon juice

1/2 teaspoon fish sauce (optional)

Large pinch of finely minced fresh thyme

6 tablespoons extra virgin olive oil

Kosher salt & pepper to taste

Chopped parsley to garnish

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