1 small head cauliflower, cut into bite-sized florets
8 oz crimini mushrooms, halved
2 carrots, cut into 1/2 inch-thick rounds
3 cloves garlic, minced (divided use)
1 3/4 cup pearl (Israeli) cous cous
2 1/4 cups water
1 1/2 lb medium shrimp
1 small onion, sliced
greens from 1 bunch carrots, minced*
freshly ground black pepper
Preheat oven to 350. Place the cauliflower, mushrooms, carrots in a single layer on a foil-lined baking sheet. Sprinkle with half of the minced garlic. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 40 minutes or until the vegetables are fork-tender and lightly browned. Remove to a large bowl.
Bring the water to a boil, add the cous cous. Cover and simmer 8 minutes or until tender, stirring occasionally. Meanwhile, place the shrimp and onions in a single layer on a foil-lined baking sheet. Sprinkle with remaining half of minced garlic. Drizzle with olive oil, sprinkle with salt and pepper. Roast for 8-10 minutes or until fully cooked. Scoop the cous cous into the bowl with the roasted vegetables. Add the chopped carrot tops. Stir. Remove the shrimp from the pan with tongs and add to the vegetable/cous cous mix. Discard the onions. Stir the mixture.
Serve warm or at room temperature.
*Could sub in Italian parsley if needed.