Roasted Veggies with Couscous

Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 224 Calories

Ingredients

• 1 teaspoon salt
• 3 cups water
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 red bell pepper, chopped
• 1 large zucchini, thickly sliced
• 4 ounces button mushrooms, quartered
• 2 cups couscous

Recipe Instructions

Step 1

Preheat your grill to a high heat, outdoor or indoor.

Step 2

Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.

Step 3

While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.

Step 4

Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.