2 c leeks, sliced

1 c fennel, sliced

2-3 small beets, chopped

1 tbsp fresh thyme

1 tbsp fresh rosemary

2 cloves garlic, minced

1 blood orange

½ c dry couscous

¼ c olive oil

1 c veggie broth

arugula
pistachios

pepper

salt

Preheat oven to 400°.

Step 1

In baking dish combine sliced fennel, leeks, beets, thyme, rosemary, garlic, olive oil, salt, and pepper.

Step 2

Roast in oven 40–45 minutes, stirring at the ½ way point.

Step 3

Remove when beets can be easily pierced with fork.

Step 4

In saucepan, bring 1 cup veggie broth, 1 tsp olive oil and pinch of salt to a boil.

Step 5

Stir in couscous, cover, remove from heat and let stand 5 minutes, fluff with fork.

Step 6

For dressing, slice ½ blood orange into moons and juice other half.

Step 7
Whisk blood orange juice, remaining olive oil, salt, and pepper.

Step 8

Layer arugula, with warm couscous and roasted veggies.

Step 9

Finish with blood orange slices and drizzle dressing.

Roasted Beet & Citrus Couscous Salad