What’s it like to eat lunch every day in a startup cafeteria? When I started hearing whispers about how good the food is at Apple — and they hired chef Ben Hightower away from Trace — I started wondering about food in the workplace.
A few weeks ago, 512 Tech reporter Lilly Rockwell asked me a similar question because she was wanting to start a video series called Work Bites, where we explore the world of high-tech corporate food by, well, eating the food and checking out the space.
Our first video was today on the Austin360 Facebook page from SpareFoot, where chef Andrés Figueroa served an Israeli couscous dish with roasted vegetables that looked so delicious and perfect for this time of year that I asked for the recipe before I’d even tried it. (The verdict? It was even better than it looked.)
Israeli Couscous with Roasted Vegetables
3 cups cooked Israeli couscous
1 small butternut squash, half-inch dice
1 red bell pepper, half-inch dice
1 green bell pepper, half-inch dice
1 zucchini, half-inch dice
Salt and freshly cracked black pepper, to taste
1/4 cup diced baby bella mushrooms
1/4 cup diced onion
2 cloves garlic, minced
2 Tbsp. non-pareil (small) capers
2 Tbsp. soy sauce
Heat oven to 350 degrees. If you have just cooked the couscous according to the directions on the package, set it aside to cool.
Toss the diced squash, peppers and zucchini with a drizzle of olive oil, salt and cracked pepper. Roast on a sheet tray at until butternut squash has softened, about 20 to 25 minutes. Stir occasionally so that the vegetables do not burn, though some caramelization is desired.
Once peppers and squash are nearly done roasting, heat a large saute pan over a medium flame. Add a couple tablespoons of olive oil, diced mushrooms and onions. Once onions and mushrooms are softened and lightly caramelized, add garlic and cooled couscous. Stir until the couscous is heated through. Add roasted vegetables, capers and soy sauce, and then season to taste.
— Andrés Figueroa, SpareFoot