Readily available hearty produce roasted until tender in the oven then mixed with a bright tomato sauce and served over lemon herb couscous. Roasted vegetable stew with lemon herb couscous is the perfect comfort food on a cold winter or fall night.

Sunday I had the entire house to myself. Mike took the boys to his sister’s house to hang with their aunts, uncles, and cousins for the day while I worked and worked all day long.

Long gone are the days of only one kid parenting, where Mike would take Andy and I would nap or shower or go get my nails done.

All of the above are great options for “me time.” I could have even spent all day making batches and batches of beef barley stew and roasted vegetable stew.

But no!

But seriously, all I wanted to do was make a bunch of recipes, laundry, clean the house, and listen to podcasts. I didn’t shower, didn’t nap, and I didn’t even leave my house!

It was GLORIOUS!

Side note: if you’re looking for a new true crime podcast or are a fan of My Favorite Murder, you have got to listen to Someone Knows Something. This latest season had me in tears. Clearly it’s awful cold cases that haven’t been solved yet.

There is just something about David Ridgen and his smooth Canadian voice. I could listen to him talk forever.

Maybe, if ever there was an audio version of my cookbook, he could narrate it!

Sidetracked. Sorry.

After accomplishing everything I wanted to get done in the day, I sat down to contemplate dinner. Dinner for one after a long day of cooking and cleaning should not be complicated. Right?

I raided the fridge and freezer instead of cooking from scratch.

Jackpot! Hidden in the back of the freezer was this roasted vegetable stew. Luckily, I had the foresight to freeze some when that first taste of cold fall air hit.

Genius!

This stew is a little different that a traditional stew. Roast the carrots, sweet potatoes, and celery. The veggies are simply tossed in a little olive oil, red wine vinegar, salt, and pepper. While the veggies finish roasting you throw together a quick tomato base on the stove.

Get that couscous going on another burner. Yes, I know, three different steps for one stew, but it is so simple. Ingredients are easy to find and taste amazing with just a little love.

I cannot wait for you guys to try this and let me know how much you love it!

recipe adapted from Jamie Oliver

Roasted Vegetable Stew with Lemon Herb Couscous

Yield: serves 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Roasted sweet potatoes, celery, and carrots tossed in a sweet and bright tomato stew base. Serve on top of a lemon herb couscous to be truly hearty.

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Ingredients

• 3 celery stalks, chopped
• 3 large carrots, peeled and chopped
• 1 large sweet potato, peeled and cut into 1/2 moon slices about 1/2 inch thick
• 2 tbsp olive oil
• 1 tbsp red wine vinegar salt and pepper
• FOR THE TOMATO STEW:
• 2 tbsp olive oil
• 1 red onion, thinly sliced
• 1 tbsp + 1 tsp all-purpose flour
• 2 sprigs fresh thyme
• 1, 28oz can whole peeled tomatoes
• 1 cup vegetable stock
• FOR THE COUSCOUS:
• 2 tbsp unsalted butter
• 1 1/3 cup Israeli Couscous
• 1 3/4 cups water
• 1 tbsp chopped fresh parsley
• salt and pepper
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 400 degrees F. Line a large baking sheet with foil. Add chopped vegetables to prepared sheet, top with olive oil, vinegar, salt, and pepper. Toss to combine. Arrange in one even layer. Roast for 20 minutes, remove, flip veggies, and then roast for another 20-25 minutes until tender.
2. While the vegetables roast, add olive oil to a large Dutch oven over medium heat. add red onions to the pot and cook until translucent.
3. Mix in the flour and cook for 2 minutes until incorporated. Mix in the tomatoes, thyme, stock, salt, and pepper. Use a wooden spoon or potato masher to break apart the tomatoes into bite-sized pieces.
4. Simmer sauce over medium for 20 minutes.
5. While the stew simmers, add water to a microwave safe mixing cup or bowl. Microwave for 2-3 minutes until boiling.
6. Add butter to a small saucepan over medium/low heat. Toast the couscous in the melted butter for 2 minutes.
7. Reduce heat to low, add in the water, mix to combine. Cover with lid and let sit for 20 minutes.
8. Remove the lid from the couscous fluff with a fork and mix in the herbs and lemon juice. Remove from heat
9. When the veggies have finished roasting, transfer them to the tomato stew base, mix to combine.
10. Serve the stew over the couscous.

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