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Israeli Couscous with Roasted Vegetables


Recipe by Draizy Wercberger.



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.


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


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.