I hope it does not seem condescending that I’m sharing a recipe for roasted vegetables and couscous, which is very intuitive and barely a recipe. It follows the same format I use often for work lunches (a grain + roasted vegetables) but with a spice combination that I hadn’t thought of, and a dead simple couscous preparation that I hadn’t used. Those two tweaks and the addition of deeply toasted almonds made this something I couldn’t keep my hands out of and needed to “sample” a number of times before it hit the fridge. And also once it was in the fridge.
