Roasted Vegetable Israeli Couscous
Servings 6
Equipment
- Baking Sheet
- Large saucepan
Ingredients
- 2 tbsp olive oil divided
- 1 zucchini diced small
- 1 small yellow onion diced small
- 4 oz button mushrooms diced small
- 1 baby red bell pepper diced small
- 1 baby yellow bell pepper diced small
- 5 cloves of garlic DO NOT REMOVE THE SKINS
- Sea salt and freshly cracked pepper to taste
- 1 cup of small grape tomatoes
- 1 cup Israeli couscous
- 1¾ cups of chicken broth Or vegetable broth for a vegetarian version
- Feta cheese
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil, then coat it with cooking spray.
- Dice the zucchini, onion, mushrooms, and bell pepper into small, same-sized pieces.
- Place the veggies on the baking sheet, then add the cloves of garlic (skins on).
- Place in the oven and roast for 30 minutes, stirring after 15 minutes.
- Add the tomatoes and continue roasting for 20 minutes.
- Remove the baking sheet from the oven and cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces and sprinkle them with the roasted veggies.
- Coat a large saucepan with the remaining 1 tablespoon of olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 3 minutes.
- Add the broth, then season with sea salt and freshly cracked pepper to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through.
- Add the roasted veggies and gently mix until well combined.
- Pour into a serving dish, then sprinkle the top with feta cheese. Serve immediately. Enjoy.
