Roasted Vegetables, Whole Wheat Couscous and Blood Orange Reduction

You should be proud of me, last night I made a satisfying, healthy and flavorful meal: Roasted Vegetables with Whole Wheat Couscous and a Blood Orange Reduction. The inspiration behind this dish was the Moroccan-spiced grapeseed oil from Oil & Vinegar in Mt. Pleasant. If you haven't visited this fabulous store that specializes in, you guessed it, oil and vinegar you really need to! 

Ingredients

• 3 small yellow potatoes
• 2 medium-sized beets
• 4 purple heirloom baby carrots
• 4 white heirloom baby carrots
• 2 blood oranges
• molasses
• olive oil
• Moroccan spiced grapeseed oil (From Oil & Vinegar in Mt. Pleasant)
• sea salt
• pepper
• 1 cup whole wheat couscous
• 1 1/4 cup low sodium chicken broth
• butter

Directions

1. Preheat oven to 450ºF.
2. Clean and trim the beets. Cover with olive oil, wrap in parchment paper. Wrap the parchment paper in aluminum foil. Roast in the oven for an hour to an hour and a half, until the beets are knife tender.
3. Clean, peel and trim the baby carrots. Clean the potatoes. Cut the potatoes so they are roughly the same size as the carrots. Cover with olive oil, salt and pepper and place on a rimmed baking sheet. Roast for about 30 minutes (or less depending on the size of your vegetables)
4. Cut the blood oranges into halves and juice them.
5. Place blood orange juice into saucepan and place on medium heat. Reduce the juice by about half.
6. Whisk in about 1 tblsp molasses to thicken the reduced blood orange juice. Add about 1 tablespoon of butter and whisk to incorporate. Remove from the heat.
7. Make the couscous according to the package's instructions.
8. Spoon couscous onto plate, add vegetables and drizzle with the Moroccan-spiced grapeseed oil. 
9. Drizzle orange reduction on top. Consume!