COUSCOUS WITH ROASTED VEGETABLES


Rotisserie chicken is perfect with oven-roasted veggies and couscous.


PREP TIME 10 MIN.–COOK TIME 10 MIN. READY IN 20 MIN.–SERVINGS 4


2 cups roasted vegetables 1 cup couscous 1 orange


2 tbsp olive oil 2 cups shredded rotisserie chicken


STEP 1 Preheat the oven to 400ºF. Arrange vegetables on a baking sheet and bake for 10 min., or until warm. STEP 2 Meanwhile, prepare the couscous according to package directions. Zest and juice the orange. STEP 3 Add the olive oil, orange zest, and juice to the couscous. Remove the vegetables from the oven. Toss with the shredded chicken and couscous until well mixed. Serve immediately.


Per serving: 487 calories, 16g fat, 3g saturated fat, 40mg cholesterol, 400mg sodium, 58g carbohydrate, 6g fiber, 1g sugar, 20g protein


DELICIOUS WINTER VEGGIES


ROASTED VEGETABLE TART


Roasted beet and carrot pair perfectly with nutty flavored Gruyère cheese and creamy feta in this easy quiche.


PREP TIME 5 MIN.–COOK TIME 25 MIN. READY IN 30 MIN.–SERVINGS 8


Butternut squash To save time, look for peeled cubed squash in the produce section.


1 (9-inch) frozen pie crust 4 large eggs 1 cup low-fat milk ½ cup heavy cream


2 cups roasted vegetables ½ cup grated Gruyère cheese ½ cup crumbled feta


Fennel With its fresh and subtle sweetness, fennel is winter’s produce hero. Serve it sliced and raw or salted and slow roasted.


STEP 1 Preheat oven to 400°F. Line the crust with foil and fill with dried beans. Bake 10 min. Remove foil and beans. STEP 2 While crust bakes, separate 2 eggs and place their yolks in a large bowl. (Reserve whites for another use.) Add the remaining eggs to the yolks and whisk together with milk and cream. Season with salt (in moderation) and pepper. STEP 3 Remove pie crust from oven. Arrange vegetables and Gruyère at the bottom of the prepared pie shell and pour the egg mixture over. Bake 15 min. or until filling is golden brown and set. Add the feta cheese and cook for an additional 5 min. For best results, allow tart to cool slightly before serving.


Tip Add caramelized onions or ham for added depth of flavor.


Per serving: 327 calories, 23g fat, 9g saturated fat, 163mg cholesterol, 342mg sodium, 17g carbohydrate, 1g fiber, 0g sugar, 12g protein


Beets Don’t waste beets’ vitamin-rich leafy greens. Sauté or steam them just like spinach.


102 FEBRUARY/MARCH 2017


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