Roasted Vegetables with Couscous

  • 1 c. baby carrots
  • 1 onion, cut into thin wedges
  • 1 small zucchini, cut into coins and sliced in half
  • 1 red pepper, cut into pieces
  • 8 oz. portabella mushrooms, sliced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 c. olive oil
  • 3 c. vegetable broth
  • 2 T. butter
  • 12 oz. couscous

Preheat the oven to 450 degrees.

Place the prepared veggies in a 9 x 13-inch pan and sprinkle with the seasonings and olive oil. Roast in the preheated oven for 45 minutes, stirring halfway through roasting.

Ten minutes before the veggies are done, Place the broth and butter in a 2 quart dish. Microwave on high until boiling (about 5 minutes). Add the couscous. Stir and cover. Let stand for 5 minutes. Fluff with a fork and spoon into serving dishes. Arrange the roasted vegetables over the top of the couscous and enjoy.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
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