Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, couscous with roasted vegetables. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Once the vegetables are roasted, couscous is fluffed, and parsley is chopped, combine them all in a large bowl.
Couscous with Roasted Vegetables is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Couscous with Roasted Vegetables is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook couscous with roasted vegetables using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Couscous with Roasted Vegetables:
- Make ready 1 cup boiling water
- Take 1 cup couscous
- Prepare 3 tbsp olive oil
- Get 2 tsp sugar
- Prepare 4 garlic cloves, minced
- Get 1 cup raisins
- Take 1 leek, sliced
- Make ready 2 red bell peppers, diced
- Prepare 2 tomatoes, diced
How to make couscous with roasted vegetables. First, pick up a box of flavored couscous or follow these directions if Finally, mix the couscous with the vegetables, add fresh lemon juice and olive oil. Store the couscous in the fridge for. This hearty, vegetarian main dish couscous features a European-inspired vegetable blend of roasted potatoes, zucchini and eggplant.
Instructions to make Couscous with Roasted Vegetables:
- Preheat oven to 400°F (200°C)
- Place the red bell peppers, tomatoes, leek, garlic, and raisins in a roasting tray, drizzle on the olive oil and sprinkle on the sugar. Mix everything together.
- Put tray in oven and roast for 20 minutes.
- Meanwhile, cook the couscous by putting the couscous into a large bowl and then pouring over the boiling water, leaving it for 5 minutes. Then fluff it up the cooked couscous with a fork.
- Add the roasted vegetables to the bowl with the cooked couscous and stir together.
- Serve
Reviews for: Photos of Couscous with Roasted Tuscan Inspired Vegetables. Meanwhile, bring the chicken stock to a boil in a small saucepot. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Roasted vegetable couscous is instant a favorite. Vegetables are tossed in a flavorful olive oil, roasted until caramelized and tossed with couscous.
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