fbpx

Recipe by Draizy Wercberger

Israeli Couscous with Roasted Vegetables

add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat
30 Minutes
Diets

Recipe by Draizy Wercberger.

Ingredients

Roasted Vegetables

  • 1/2 red pepper, thinly sliced

  • small zucchini, thinly sliced into half circles

  • mushrooms, cut into chunks

  • Bartenura Olive Oil

  • salt, to taste

  • pepper, to taste

Couscous

Directions

Prepare the Couscous

1.

Preheat oven to 450 degrees Fahrenheit. Layer pepper, zucchini, and mushrooms on a lined cookie sheet. Sprinkle with oil, salt, and pepper. Roast for 25 minutes.

2.

Sauté diced onion in oil for 10 minutes until wilted. Add couscous and sauté an additional five minutes until couscous is brown.

3.

Add water, mushroom soup mix, salt, and parsley. Simmer on a low flame, uncovered, for 10 minutes, until all water is absorbed. Combine with roasted vegetables. Serve warm.

Israeli Couscous with Roasted Vegetables

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments