Couscous with grilled vegetables and goat cheese

Cooking instructions

1. 

Preheat oven to 180°C (350°F).

2. 

Place couscous in a large bowl. In a saucepan, bring 300 mL (about 1 1/4 cups) of water to a boil. Pour the boiling water over the couscous, then cover and let stand for 5 minutes before gently breaking up the couscous with a fork. Let cool and set aside.

3. 

In a bowl, combine pecans with maple syrup and Espelette pepper, making sure to coat pecans with syrup mixture.

4. 

Place pecans on a baking sheet lined with parchment paper and sprinkle with fleur de sel. Bake for 12 to 15 minutes, stirring a few times during baking. Remove from oven and let cool.

5. 

Increase oven temperature to 205°C (400°F).

6. 

Line two more baking sheets with parchment paper. On one baking sheet, divide the butternut squash, cauliflower and red onion separately. On the other baking sheet, divide the diced beets separately. Drizzle oil over vegetables and season with salt and pepper. Bake for 30 to 35 minutes, stirring halfway through, until tender. Remove from oven and let cool.

7. 

In a bowl, whisk together dressing ingredients.

8. 

Pour dressing into bowl containing couscous. Add roasted vegetables and toss gently. Garnish with caramelized pecans and goat cheese.