All recipes
Roasted Vegetable Couscous
4-6
35 mins
Ingredients
-
1 small zucchini, halved lengthwise and sliced into 1/2 inch moons
-
1 small yellow squash, halved lengthwise and sliced into 1/2 inch moons
-
1 cup grape tomatoes
-
1 cup sun gold tomatoes
-
1 small red onion, chopped
-
8-10 crimini mushrooms, quartered
-
5 Tbsp. of STAR Original Olive Oil (mix to taste with red pepper flakes and cayenne pepper), divided
-
Kosher salt
-
Black pepper
-
1 cup water
-
1 cup instant couscous
-
1/2 tsp. kosher salt
-
1 medium orange bell pepper
Instructions
-
1.
Preheat your oven to 500 degrees.
-
2.
On an aluminum sheet pan, drizzle four tablespoons of the olive oil over the prepared vegetables. Spread them out evenly, be careful not to over-crowd the pan. If each vegetable doesn’t have its own space on the sheet pan, then divide them among two pans.
-
3.
Season with a couple heavy pinches of kosher salt and then pop the vegetables into your preheated oven for 20-25 minutes, rotating the pan halfway through to ensure even roasting.
-
4.
Once the vegetables are golden and caramelized, remove them from the oven and sprinkle with black pepper.
-
5.
Meanwhile, in a medium sauce pan bring one cup of water and the remaining tablespoon of Mediterranean Cuisine Cooking Oil to a boil. Once the water is at a rolling boil, remove the pan from the
