Root Vegetable & Pomegranate Couscous

1/2 t. ground cumin
1/4 t. ground ginger
1/2 t. ground cinnamon
1-1/2 t. kosher salt, divided
1/4 t. black pepper
2 lbs. root vegetables, such as carrots, parsnips, turnips, and winter squash, peeled and chopped or sliced 1/2" thick
1 red onion, cut into wedges
2 T. extra-virgin olive oil
1 c. boiling water
1 c. uncooked couscous
1/2 c. almonds, toasted and chopped
1/2 c. pomegranate seeds
Fresh mint or cilantro sprigs
Orange wedges

Preheat oven to 425 degrees.

In a large heatproof bowl combine cumin, ginger, cinnamon, 1 t. kosher salt, and 1/4 t. black pepper. Add vegetables and oil; toss to coat. Spread on 2 shallow baking pans. Roast, uncovered, 25-30 minutes or until tender, stirring once.

In the same large bowl combine boiling water, couscous, and 1/2 t. kosher salt; stir. Cover tightly; let stand 5 minutes. Fluff with a fork. Serve with vegetables. Top with almonds, pomegranate seeds, and herbs. Squeeze orange wedges over all.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 70.