Roasted Veg over Couscous

Roasted Veggies over Couscous



Prep Time: 10 Min

Cook Time: 23 - 25 Min

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1. Preheat the oven to 400 F

 

1. Add all of the clean, chopped veggies to a baking sheet and drizzle them generously with EVOO. Season with salt, chili, pepper flakes, and cumin and toss to coat the veggies.

 

1. Place into the oven to bake for 15 Minutes, flip, and return to the oven for another 8 – 10 minutes

 

1. In the last 5 minutes, bring the water, good pinch salt, and butter to a boil on medium high heat. Once boiled, remove from heat and stir in the couscous. Cover and let sit 5 – 6 minutes.

 

1. Remove cover on couscous and use a fork to break up and stir the couscous.

 

1. Remove the veggies from the oven and set sheet onto a cooling rack until service.

 

1. For service, enjoy a few scoops of couscous with some of the beautifully roasted veggies over top. ENJOY!

                  Grocery List

• EVOO
• 1 Red Onion, chopped
• ½ C Medley Tomatoes, halved (larger ones quartered)
• 1 Zucchini, sliced
• 2 Bell Peppers, chopped
• ¼ Tsp. Red Pepper Flakes
• ½ Tsp. Chili Powder
• ¼ Tsp. Cumin
• ½ Tsp. Sea Salt

 

• 1 1/3 C Cold Water
• Sea Salt
• 1 Tsp. Unsalted Butter
• 1 C Dry Couscous