Roasted Vegetable Couscous

Dig in to this delicious and healthy dish that can be made for dinner or used as a great side!


2 Tbsp minced fresh basil leaves

2 Tbsp balsamic vinegar

1 Tbsp olive oil

¼ tsp salt

2 garlic cloves, crushed

2 medium zucchini, cut into 1-inch pieces

1 medium red bell pepper, cut into 1-inch pieces

1 medium yellow squash, cut into 1-inch pieces

1 medium red onion, cut into 8 wedges

8 oz crimini mushrooms, sliced

3 cups hot, cooked couscous


Fresh basil sprigs

Preparation: Serves 4

Preheat oven to 425°F.

Combine first 5 ingredients (through garlic) in a large bowl; stir well. Add zucchini, bell peppers, squash, onion and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake for 35 minutes or until tender and browned, stirring occasionally.

Spoon roasted vegetables over couscous. Sprinkle with pepper. Garnish with fresh basil sprigs.

More of what you love