Roasted Vegetables Couscous
Thinly slice/chop the Brussel sprouts and bell peppers and roast them 375F in a pre-heated oven for about 20-25mins. In the meantime, cook the couscous by adding boiling water to couscous, cover and allow it to cook in 5 mins. Fluff it up when done. When the roasted veggies are ready, add pesto (optional) and roasted veggies to couscous and mix well again.
This is definitely fuss-free cooking at its best, not forgetting the tasty roasted sweetness from the veggies, and robust garlic herby pesto, mixed in with the couscous. This can be served with Teriyaki chicken, and seaweed soup.
Sharing this with Souper Sunday and Hearth and Soul.
Tag: couscous, roasted vegetables couscous
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