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Roasted sweet Autumn vegetables with couscous
Roasted sweet Autumn vegetables with couscous

Before you jump to Roasted sweet Autumn vegetables with couscous recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

A lot of us have been taught to believe that comfort foods are bad and should be avoided. Often, if the comfort food is candy or another junk food, this is true. Other times, though, comfort foods can be completely healthy and it’s good for you to eat them. There are several foods that basically can boost your moods when you eat them. If you are feeling a little bit down and you’re needing an emotional pick me up, try a number of these.

It’s not difficult to fight your bad mood when you eat grains. Teff, barley, millet, quinoa, etc are all excellent for helping you feel better. These grains fill you up better and that can help you with your moods too. It’s not hard to feel a little bit off when you feel famished! The reason these grains are so great for your mood is that they are easy for your body to digest and process. You digest these grains more quickly than other things which can help promote your blood sugar levels, which, in turn, helps make you feel better, mood wise.

You can see, you don’t have to turn to junk food or foods that are terrible for you so you can feel better! Go with these hints instead!

We hope you got benefit from reading it, now let’s go back to roasted sweet autumn vegetables with couscous recipe. To make roasted sweet autumn vegetables with couscous you only need 12 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Roasted sweet Autumn vegetables with couscous:
  1. Use 3 small sweet potatoes
  2. Take 3 carrots
  3. Use 3 small beetroots
  4. Use 3 small onions
  5. Get 8 cherry tomatoes
  6. Get 2 cloves garlic
  7. Use A little olive oil
  8. Get A couple of pinches of salt
  9. Provide 1 sprig fresh rosemary
  10. You need Some fresh sage
  11. You need 1 bay leaf
  12. Take 1 packet couscous
Steps to make Roasted sweet Autumn vegetables with couscous:
  1. Wash, peel and cut the vegetables (except the garlic) into small wedge-like pieces. Put a slosh of olive oil in the oven tray, scatter with salt, add the veg and mix with your hands so that the are properly coated with oil. Distribute evenly, add the herbs and put in the pre-heated oven at 180º. Leave for an hour or so, stirring now and again to prevent sticking. They are ready when they start looking sticky and are starting to brown.
  2. Heat water in a pan with the garlic cloves, bay leaf and a dash of soy sauce. When it starts to boil, pour into a bowl with the couscous, put the lid on and leave for 10 minutes (or less depending on the size of the couscous - the one I used yesterday was large)
  3. When the veg is ready, fluff the couscous up and put on a plate. Add the vegetables on top - make sure you scrape the bottom of the oven tray with a wooden spoon to get all those crispy and tasty slightly burnt bits.
  4. Serve immediately. Delicious on its own or you can garnish some fresh herbs like fresh corriander as I did in the main recipe photo.

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