Roasted Vegetable Couscous

Ingredients

• Tomatoes

  Crushed, canned

  2 ½ cup or 605g

• Orange Bell Pepper

  Tesco

  1 pepper or 100g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ³⁄₁₆ tsp or 1g

• Pepper

  Spices, black

  200g

• Couscous

  Cooked

  2 cup, dry, yields or 1.06kg

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Parsley

  Raw

  25g

Directions

1. Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole. Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges. While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork. After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley. Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!