Roasted Vegetable Couscous
From wynnebaer 12 years ago
- 45 minutes to make
- Serves 6
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 shopping list
- 1 small zucchini, cubed shopping list
- 1 small onion, cut in chunks shopping list
- 1 pepper, color of your choice, cut in chunks shopping list
- 2 roma tomatoes, seeded and cut into chunks shopping list
- olive oil to roast shopping list
- salt and pepper to taste shopping list
- 1/4 cup parmesan cheese, grated shopping list
- 1 tbls. parsley, finely chopped shopping list
- 1 tbls. roasted garlic shopping list
- 2 tbls. olive oil shopping list
- 3/4 cup couscous shopping list
- 1 1/4 cups water shopping list
- olive oil to finish with shopping list
How to make it
- Preheat oven to 400
- Place 1st 5 ingredients on baking sheet
- Drizzle with olive oil
- Add salt and pepper
- Toss to coat
- Bake 2-30 minutes or until vegetables are tender crisp
- Remove for oven and set aside
- In saucepan, add water, olive oil and garlic
- Bring to boil then take off heat
- Add couscous and cover tightly
- Let sit for 5 minutes
- Remove cover and fluff with fork
- Add roasted vegetables and cheese
- Mix to combine
- Drizzle with olive oil before serving
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