Couscous With Basil Roasted Veggie

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* Exported from MasterCook *

 

Couscous With Basil Roasted Veggies

 

Recipe By : Flavors: Whole Foods Market, Fall/Winter 1999

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small red onion

1/2 pound red bell pepper

1/2 pound yellow bell pepper

1/2 pound zucchini

1/2 pound mushrooms

1/2 teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons olive oil -- divided

2 tablespoons balsamic vinegar

2 cups water

1 ounce vegetable broth powder -- chicken flavored

2 cups couscous

1 tablespoon minced fresh basil leaves

1/4 pound goat cheese

 

Serves: 6 to 8. Prep time: 20 minutes. Cook time: 30 minutes

 

With the vegetables sprinkled throughout, this couscous dish makes a

colorful addition to the Thanksgiving menu, especially if you serve it in a

new and surprising way, such as in a hollowed-out red onion.

 

1. Dice onions and peppers, slice zucchini in 1/2-inch rounds and quarter

mushrooms. Combine vegetables with salt, pepper, garlic, 2 tablespoons of

olive oil and vinegar. Place in a single layer in a buttered baking pan.

 

2. Roast in a 350 degree oven for 25 minutes or until tender and lightly

brown. Set aside to cool.

 

3. Boil the water with 1 tablespoon of olive oil and the vegetable stock

powder. When water boils, pour over the dry couscous and let the mixture

stand covered for 5 minutes, then fluff with a spoon to separate. Combine

the couscous with the vegetables, basil and crumbled goat cheese and serve.

 

Serving Size: 252g; CAL. 290; FAT 9% (sat 3g.) PROTEIN 9g; CHOL 15 mg;

SODIUM 1050 mg; CARB 43 g; FIBER 4 g; SUGARS 6 g.

 

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