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Roasted Vegetable Couscous

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Serves 4


Ingredients:

1/4 cup extra virgin olive oil
2 cloves fresh garlic, minced
1 large red onion, large dice
1 zucchini, large dice
1 yellow squash, large dice
1 green bell pepper, large dice
1 red bell pepper, large dice
Salt, to taste
Freshly ground pepper, to taste
  1. Preheat oven to 450 degrees.
  2. In a large bowl, toss together all ingredients for roasted vegetables. Spread out evenly on large baking sheet sprayed with olive oil Pam.
  3. Bake for 20 minutes or until slightly caramelized and charred.
  4. Toss roasted vegetables with couscous and check seasoning again. Serve with Lemon Chicken with olives.
Couscous:
1 box Near East Couscous
3 drops Tabasco sauce
1/4 teaspoon ground cumin
Pinch of cinnamon
Water
Salt, to taste
2 tablespoons Freshly ground pepper, to taste
2 tablespoons toasted pine nuts
  1. Prepare couscous according to package directions while vegetables are roasting but add Tabasco, cumin, and cinnamon to boiling water before adding dry couscous. Turn off heat and let stand, covered, for five minutes. Season to taste with salt and freshly ground pepper. Fluff with fork and stir in toasted pine nuts.
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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