Roasted Vegetable Couscous |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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At the local Farm stand last week I eyed some white eggplant. Not ever having them before I was curious so I bought them. This is what I came up with for them. Ingredients:
2 small white eggplants, peeled and cubed |
1 small zucchini, cubed |
1 small onion, cut in chunks |
1 pepper, color of your choice, cut in chunks |
2 roma tomatoes, seeded and cut into chunks |
olive oil to roast |
salt and pepper to taste |
1/4 cup parmesan cheese, grated |
1 tbls. parsley, finely chopped |
1 tbls. roasted garlic |
2 tbls. olive oil |
3/4 cup couscous |
1 1/4 cups water |
olive oil to finish with |
Directions:
1. Preheat oven to 400
2. Place 1st 5 ingredients on baking sheet
3. Drizzle with olive oil
4. Add salt and pepper
5. Toss to coat
6. Bake 2-30 minutes or until vegetables are tender crisp
7. Remove for oven and set aside
8. In saucepan, add water, olive oil and garlic
9. Bring to boil then take off heat
10. Add couscous and cover tightly
11. Let sit for 5 minutes
12. Remove cover and fluff with fork
13. Add roasted vegetables and cheese
14. Mix to combine
15. Drizzle with olive oil before serving
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