Roasted Vegetable Couscous

Name: Roasted Vegetable Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 3 medium sizes fresh beets; 0 teaspoons black pepper; 2 carrots; 118 milliliters crumbled feta cheese; 2 teaspoons chopped fresh thyme; 355 milliliters uncooked Israeli (pearl) couscous; 1 teaspoons kosher salt; 1 teaspoon kosher salt; 1 Tbsp olive oil; 177 milliliters diced fresh peaches or mango; 1 sprig Fresh thyme

Need a vegetarian side dish? Roasted Vegetable Couscous could be a super recipe to try. One portion of this dish contains about 8g of protein, 8g of fat, and a total of 272 calories. This recipe serves 6. Head to the store and pick up israeli couscous, beets, thyme sprigs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Peel beets and carrots.

Ingredients you will need

Carrot

Beet

Cut beets and carrots into 1-inch pieces, discarding beet stems. Toss with 1 Tbsp. olive oil, 1 tsp. kosher salt, and 1/4 tsp. black pepper.

Ingredients you will need

Black Pepper

Kosher Salt

Olive Oil

Carrot

Beet

Place in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over vegetables; double fold top and sides to seal, making a packet.

Ingredients you will need

Vegetable

Equipment you will use

Aluminum Foil

Place on a baking sheet; bake 25 to 30 minutes or until tender. Cook couscous according to package directions; toss with 1 Tbsp. olive oil and balsamic vinegar, chopped fresh thyme, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Top with roasted vegetables, diced peaches or mango, feta cheese, and fresh thyme sprigs.

Ingredients you will need

Balsamic Vinegar