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.
I love when I get carrots with the tops on in my produce box. Once I realized they are not poisonous as I had oddly, erroneously thought, I fell in love with their bright, light carrot flavor. For this recipe I tossed shrimp, both carrots and their tops, cauliflower, mushrooms and my favorite style of cous cous together to make a light yet filling weeknight dinner. It was super easy and quick to make because pretty much everything cooks at once in the oven and required virtually no hands-on time a major plus on the nights when Matt is at school late and I have to make an exciting dinner after a long day.