Roasted Vegetable Israeli Couscous
User Reviews
0.0
0 reviews
Unrated
Roasted Vegetable Israeli Couscous
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
- 1 tbsp olive oil divided
- 1 zucchini diced small
- 1 small sweet 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
- 1 ¾ cups of chicken broth
- feta cheese
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
- Dice the zucchini, onion, mushrooms, and bell pepper into small same size pieces. Place the veggies on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 30 minutes, stirring the mixture, after 15 minutes. Add the tomatoes and continue to roast for 20 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces; sprinkle on top of the roasted veggies.
- Coat the skillet with the remaining 1/2 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.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
