There's nothing much better than roasted vegetables. They're terrific in soups, lasagna, grain, pasta, or by themselves. I lately selected up a box of Israeli couscous, then when I happened this recipe from Kitchen Grrrrls. I couldn’t resist which makes it. I adapted the recipe to match our tastes and just what I'd on hands. I must say, I LOVED THIS DISH! The Israeli couscous was light, flavorful, coupled with an excellent texture. The roasted veggies gave great flavor and texture towards the couscous and topping it with salty feta was perfect. I paired this couscous with salmon also it would be a healthy and scrumptious meal. I've got a feeling I'll be eating the leftover couscous in the morning tomorrow.
Preheat the oven to 350 levels. Line a baking sheet with aluminum foil then coat it with cooking spray.
Dice the zucchini, onion, mushrooms, and bell pepper into small same size pieces. Put the veggies around the baking sheet adding the cloves of garlic clove (skins on). Drizzle with 1/2 tablespoon of essential olive oil then season with ocean salt and freshly cracked pepper, to taste.
Put into the oven and roast for half an hour, stirring the mix, after fifteen minutes. Add some tomato plants and then roast for 25 more minutes. Remove in the oven and hang aside to awesome. When the garlic clove has cooled, carefully take away the skin without squeezing the cloves. Slice the garlic clove cloves into pieces sprinkle on the top from the roasted veggies.
Coat the skillet using the remaining 1/2 tablespoon of essential olive oil. Once hot, add some Israeli couscous and prepare, stirring from time to time, for several minutes. Add some broth then season with ocean salt and freshly cracked pepper, to taste. Prepare for 12-fifteen minutes, before the broth has evaporated and also the couscous has cooked through. Add some roasted veggies and lightly mix until well combined. Pour right into a serving dish then sprinkle the very best with feta cheese. Serve immediately. Enjoy.
About Pam
I'm Pam and i'm a stay home mother with two children who inspire me to become a better prepare. I really like using fresh ingredients, organic whenever possible, and I love to test out different tastes and textures. I keep my recipes reduced fat but nonetheless tasting great. My personal favorite hobbies are cooking, photography, and blogging and so i made the decision to mix them and make up a recipe blog. It's been an excellent method to organize my recipes and share them simultaneously.
