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Roasted Veggie Cous Cous

  • 1 red, 1 orange and 1 yellow bell pepper (diced)

  • 1 zucchini (diced)

  • 1 red onion (diced)

  • 1 lemon (cut in half)

  • 1 pint cherry tomatoes

  • 4-5 garlic cloves

  • 2 boxes of cous cous

  • Olive Oil

  • Balsamic Vinegar

  • Feta Cheese (1 brick)

  • Fresh Parsley

  1. Preheat oven to 450

  2. Chop up all of your veggies + lemon and garlic and place on baking sheet.

  3. Drizzle with olive oil and season with salt and pepper

  4. Roast at 450 for about 25 minutes or until caramelized

  5. Cook pearl or Israeli cous cous per box instructions. Add a touch of olive oil and allow to cool.

  6. Make the vinaigrette: squeeze your roasted lemon halves, 2 tbsp. balsamic vinegar, 3 tbsp. olive oil, the roasted garlic cloves and mix.

  7. Assemble: Add your roasted veggies to the cous cous, vinaigrette, a brick of fresh crumbled feta and fresh chopped parsley.

  8. Enjoy 🙂 Note: this is especially great with grilled chicken and pesto or balsamic glaze on top.

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