Couscous and Roasted Vegetables

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1 tablespoon olive oil
1 tablespoon tomato paste
1 cup red onion, cut into 1/2 inch dice
1 small zucchini, cut into 1/2 inch dice
1 red pepper, cut into 1/2-inch dice
1 small yellow squash, cut into 1/2-inch dice
1 small peeled eggplant, cut into 1/2-inch dice
4 to 5 red plum tomatoes, quartered
3 large garlic cloves, sliced into 5 pieces each
1 cup green beans
1 cup marinated artichokes
1 cup pearl-size couscous
4 cups broth or water
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh chopped basil

Preheat oven to 350 degrees.

In large bowl, mix together olive oil and tomato paste. Add all the vegetables and garlic. Mix well.

Place in roasting pan and roast for 20 to 30 minutes. (Roasting will intensify the flavor of the vegetables.) Remove from oven and set aside.

Meanwhile, simmer the couscous and broth or in a pot until the couscous is soft when bitten into. This should take 35 to 45 minutes. Remove the roasted vegetables from the oven and mix with couscous, then simmer for 5 to 10 minutes. Season with salt, pepper and basil.

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