Instructions

1. 

   1

   Cook couscous

   • In small saucepan, bring 1 cup water and ½ teaspoon salt to a boil, then remove from heat.
   • Immediately add couscous and stir to combine. Cover with tight-fitting lid and let stand at room temperature for 5 minutes to finish cooking.

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2. 

   2

   Prep cauliflower

   • In medium bowl, stir together smoked paprika, ½ teaspoon salt and 1 teaspoon cooking oil.
   • Cut cauliflower into bite-size pieces.
   • Add cauliflower to bowl with paprika oil and toss to coat.
   • Evenly spread cauliflower in Zone 1 and 2 of Brava metal tray.

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3. 

   3

   Prep butternut squash

   • In same bowl, toss together butternut squash, cumin, 1 teaspoon cooking oil and a pinch of salt.
   • Evenly spread squash in Zone 3 of metal tray.
   • Cut 4 thin lemon slices (about ½ lemon) and place on top of squash. Save remaining lemon half for salsa verde.

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4. 

   4

   Slide metal tray into top shelf

   • Select “Roasted Vegetables and Couscous” on your Brava touchscreen and follow instructions.
   • While food cooks, prepare salsa verde.

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5. 

   5

   Make salsa verde

   • Mince garlic.
   • Coarsely chop almonds.
   • Remove parsley and mint leaves from stems; finely chop leaves together.
   • In small bowl, stir together juice from remaining lemon half, garlic, almonds, parsley, mint, currants, ¼ cup extra-virgin olive oil and a few pinches of salt.

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6. 

   6

   Serve

   • When your food is done, fluff couscous with fork.
   • Divide couscous between individual plates, then spoon cauliflower and squash on top.
   • Spoon salsa verde over vegetables and couscous.
   • If desired, drizzle with extra-virgin olive oil, add a few grindings of pepper and top with roasted lemon slices.

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