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Roasted Vegetable Couscous
serves 4

Picture
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. 

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
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