Roasted Vegetable Couscous
serves 4

Roasted Vegetable Couscous

This is a simple recipe that goes with just about anything. Roasting the vegetables adds such great flavor and color. Feel free to change up the vegetable mixture to use what you have. 

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1 teaspoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 chopped, seeded tomato
1 thickly chopped zucchini

1 small thickly chopped onion
1 thickly sliced carrot
1 cup couscous
1-1/2 cup water

1. In a small bowl mix the balsamic vinegar, olive oil, and garlic powder.
2. Line a baking sheet with foil and place chopped vegetables on top.
3. Pour the vinegar mixture over the chopped vegetables, mix well.
4. Roast in a 475 degree oven for 30 minutes. Stirring twice.
5. When vegetables are almost done, pour couscous and water in a microwave safe bowl.
6. Microwave on high for 3-1/2 minutes. Fluff the couscous with a fork.
7. Add roasted vegetables to cooked couscous, mix well before serving.

Calories 154, Fat 3.8g, Cholesterol 0mg, Sodium 22mg
Carbohydrates 40.0g, Fiber 3.8g, Sugars 3.2g, Protein 6.7g