Roasted Tomato and Leek Couscous

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
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Serve this warm as a side dish, cold or room temperature as a salad, or even add crumbled feta cheese for dairy or cubes of grilled chicken for meat. Any way you eat this, it’s a delicious and colorful way to enjoy your veggies!

1h 20m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a pan with parchment paper; set aside.

  2. Combine all ingredients aside from couscous and lemon juice in a large bowl; stir to combine.

  3. Spread veggie mixture on prepared baking sheet. Bake for 50–55 minutes, until vegetables are cooked through.

  4. As soon as vegetables are removed from oven, place back into mixing bowl. Immediately add couscous and lemon juice and stir until combined.

Notes:
Plan Ahead: This dish can be prepared three days ahead of time and rewarmed, covered, until heated through. It’s also great cold or room temperature as a salad.

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