Roasted Vegetable Couscous With Lemon Mustard Sauce

Ingredients

• 1 large carrot
• 6 ounces small Brussels sprouts
• 1 cup, 1/2-inch cubes of butternut squash or 1 medium sweet potato
• 1 cup, 1/2-inch cubes of celery root
• 1 tablespoon olive oil
• Kosher salt and pepper
• Couscous:
• 1/2- 3/4 cup finely diced yellow onion
• 1/3 cup finely diced celery
• 1/3 cup finely diced carrot
• 1/2 cup chicken or vegetable stock
• 1/2 cup water
• 1 cup couscous
• Kosher salt and freshly ground pepper to taste
• Sauce:
• 1 tablespoon Dijon mustard
• 1 tablespoon white balsamic vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon fish sauce (optional)
• Large pinch of finely minced fresh thyme
• 6 tablespoons extra virgin olive oil
• Kosher salt & pepper to taste
• Chopped parsley to garnish

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