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Roasted Vegetable Couscous

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Serves 4


Ingredients:

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1/4 cup extra virgin olive oil+ Add to Shopping List
2 cloves fresh garlic, minced+ Add to Shopping List
1 large red onion, large dice+ Add to Shopping List
1 zucchini, large dice+ Add to Shopping List
1 yellow squash, large dice+ Add to Shopping List
1 green bell pepper, large dice+ Add to Shopping List
1 red bell pepper, large dice+ Add to Shopping List
Salt, to taste+ Add to Shopping List
Freshly ground pepper, to taste+ Add to Shopping List
  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+ Add to Shopping List
3 drops Tabasco sauce+ Add to Shopping List
1/4 teaspoon ground cumin+ Add to Shopping List
Pinch of cinnamon+ Add to Shopping List
Water+ Add to Shopping List
Salt, to taste+ Add to Shopping List
2 tablespoons Freshly ground pepper, to taste+ Add to Shopping List
2 tablespoons toasted pine nuts+ Add to Shopping List
  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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