Roasted Vegetable Israeli Couscous
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Roasted Vegetable Israeli Couscous
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 tbsp olive oil divided
- 1 zucchini diced small
- 1 onion diced small, small sweet yellow
- 4 oz button mushrooms diced small
- 1 red bell pepper diced small, baby
- 1 yellow bell pepper diced small, baby
- 5 cloves garlic DO NOT REMOVE THE SKINS
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 cup grape tomatoes small
- 1 cup Israeli couscous
- 1 ¾ cups chicken broth
- feta cheese
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.
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