Roasted Vegetables with Couscous

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Recipe Ingredients

  • 2 tablespoon Balsamic Vinegar
  • 2 cups Couscous
  • 4 ounces Mushrooms, quartered
  • 3 tablespoon Olive Oil, divided
  • 1 Red Pepper, chopped
  • 1 teaspoon Salt
  • 1 large Zucchini, thickly sliced

Instructions

  1. Slice zucchini and mushrooms. Chop red pepper. Brush vegetables lightly with 1 tablespoon of the olive oil. Preheat indoor or outdoor grill to high heat. Grill veggies, turning occasionally, until just tender. In the meantime, bring water, 1 tablespoon olive oil, salt and couscous to a boil in a large pot. Once water has reached a boil, remove pot from heat and let stand for 5 minutes, covered. Fluff with a fork and allow couscous to cool. Place couscous on a plate and top with veggies. Drizzle with olive oil and balsamic vinegar.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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