Sweet Potato Quinoa Couscous check++

Tonight, I came home to a delightful surprise: Dinner all cooked and spread out on a beautifully set table! What a treat and what a delicious meal Loren thoughtfully prepared. Here is his recipe:

1/2 lg red onion
3 cloves garlic, sliced
2 Lg sweet potatoes, cooked and sliced (julienne style)
2 med carrots julienned
1/2 pt cherry tomatoes sliced in half
3 T fresh rosemary, chopped
2 t dried thyme
3 T grapeseed oil
2 T olive oil
Bragg's to taste
3 c mix of red quinoa and israeli couscous

Cook grains according to package instructions with veggie bouillon (watch out for brands with partially hydrogenated oils!) and plenty of Bragg's

Cook oil and onions on low heat for a few minutes then add remaining ingredients minus the carrots (which were added at the end so as to maintain some firmness).
Serve with homemade whole wheat bread or a dark bread and a salad.

Hope you enjoy this wonderful recipe.