Monday, July 26, 2010

Roasted Veggie Couscous

Roasting veggies brings out a sweetness and flavor that cannot be matched with stir-fry or steam-fry.

I roasted zucchini, onion, tomato, garlic and sweet red and orange bell peppers tonight for about an hour at 325° on a cookie sheet. I had lightly brushed them with olive oil and seasoned them with salt and pepper.

After they came out of the oven, I cut them into bite-sized chunks and added them to whole grain wheat couscous that I had flavored with hot veggie broth, let sit and then fluffed with a fork. This was really wonderful with layers and layers of flavor, very healthy and very filling. Most of all, super easy to make.

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