Roasted Broccoli & Fennel Couscous with Beans

A delicious combination of ingredients that’s perfectly balancing for spring, which is characterized by the water and earth elements. Check out the notes section at the end for options to tailor this recipe for dosha-balancing add-ons for you or your family.

Yield: 4

Author: Jen Rand

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Roasted Broccoli and Fennel Couscous with Beans

Prep time: 30 MinCook time: 30 MinInactive time: 8 HourTotal time: 9 Hour

This is a great, simple recipe to make for dinner in the spring. Substitute seasonal veggies to enjoy this year round.

Ingredients

• 1 cup dried beans, soaked and cooked; (about 3 cups cooked, canned beans)
• 1 tbsp. ghee or other cooking oil
• 1 cup of pearl/Israeli couscous
• 1 tbsp sunflower oil or other cooking oil
• 1 large crown of broccoli
• 1 bulb of fennel
• 1 lemon, juiced
• 1 sprig of fresh rosemary, about 1 tsp chopped
• 1 tsp turmeric powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 375℉. Wash and chop broccoli and fennel into bite-sized pieces. Spread out chopped veggies on a baking sheet (lined with parchment paper if desired for easy clean-up). Drizzle 1 tablespoon of sunflower oil over the veggies and sprinkle with salt and pepper. Roast in the oven for about 30 minutes until tender. Turn veggies over about half way through.
2. While veggies are roasting, melt 1 tablespoon of ghee in a large saucepan over medium low heat. Add couscous and toss to coat. Toast in the pan for about 3-4 minutes or until many of the pieces are golden brown. Add 1.5 cups of water and a pinch of salt. Bring water to a boil, stir, and cook until couscous is tender and water is absorbed, about 15 minutes.
3. When veggies finish roasting, toss them along with the lemon juice, chopped rosemary, turmeric, and cooked beans into the pan with the cooked couscous. Season to taste with salt and pepper.

Notes

Dosha- balancing add ins: 

• Those managing vata dosha may benefit from a drizzle of olive oil and/or a few slices of avocado layered on top; provides a moisturizing and grounding effect
• Those managing pitta dosha may benefit from 1-2 teaspoons of cilantro sprinkled on top; provides a cooling and refreshing effect
• Those managing kapha dosha may benefit from 1-2 teaspoons of parsley sprinkled on top; provides a diuretic, detoxifying, and digestive enhancing effect