I had my first official girls' night at my house last night. I invited over some of my good friends over to our new house for dinner and drinks. We sat around and ate and talked and enjoyed some nice wine. Old friends and new friends and even a friend's little boy all made it over last night. I wished we could have enjoyed my new garden but with like 800% humidity and about 98 degrees that option was out. I think I will save that for like November...so that i don't drown in sweat and frizz out my hair- maybe we can handle the weather then. Anyway my dinner was a hit and I was asked to post the recipe here. So here is the yummy recipe that had a surprise ingredient- clementines. Diary you may ask yourself- clementine? Oh yes this little tasty citrus is a pretty much seedless alternative to oranges. They are sweet like tangerines with a little tang too. They are so easy to squeeze the juice since there are no seeds!
Roasted Veggie and Couscous salad with Clementine Dressing
1/2 Red Onion Sliced
1 Red Pepper Sliced
1 Zucchini cut into long strips
1 Leek slices of white part only
1 small bunch Asparagus
1/2 can drained Chick Peas
Juice of 3 Clementines
Couscous
Olive Oil
1/4 cup of flat leaf Parsley
Slivered Almonds
S&P
Preheat oven to 400 degrees
Toss all vegetables in olive oil and salt and pepper
Place all Veggies ( except asparagus )on sheet pan and squeeze the juice of 1 Clementine on top and roast for 25 minutes stirring occasionally until caramelized
Prepare the asparagus the same as the other veggies and put in the oven for 10 minutes to roast
Make couscous according to directions and place on serving platter
Pour veggies and parsley over the couscous and top with slivered almonds, chick peas and juice of remaining Clementines
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