Roasted Vegetable Couscous

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Couscous

  Dry

  2 cup or 346g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Garlic

  Raw

  4 clove or 12g

• Broccoli

  Raw

  2 cup chopped or 182g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Carrots

  Raw

  2 medium or 122g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Rosemary

  Spices, dried

  2 tsp or 2g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  ½ cup or 30g

Directions

1. Preheat the oven to 400°F.
2. Heat one third of the olive oil in a medium pot over medium-high heat and add the couscous. Cook for 2 minutes, stirring regularly to avoid burning. Add the vegetable broth, bring to a boil, cover, turn off the heat, and let it sit undisturbed for 10 minutes.
3. In a large bowl, add the garlic cloves, broccoli florets, sliced zucchini, diced onion, sliced carrots, cherry tomatoes, and remaining olive oil. Toss well to coat with oil, then season with rosemary, thyme, paprika, salt, and pepper, and toss again.
4. Spread the seasoned veggies on a sheet pan and roast for 35-40 minutes.
5. Pick out the roasted garlic cloves, mash them, and add to the pot with the couscous. Mix well.
6. In a large bowl, combine the roasted vegetables and couscous.
7. Serve hot, garnished with chopped parsley.

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