Roasted Vegetable Couscous

By gilligan1963

Ingredients

• 10 Crimini Mushrooms, quartered 5 tablespoons of STAR Mediterranean Olive Oil, divided Kosher Salt Black Pepper 1 cup Water 1 cup Instant Couscous 1/2 teaspoon Kosher Salt

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from simplyscratch.com

Preparation

Step 1

Preheat your oven to 500 degrees.

On an aluminum sheet pan, drizzle four tablespoons of the olive oil over the prepared vegetables. Spread them out evenly, b 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.

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.

Once the vegetables are golden and caramelized, remove them from the oven and sprinkle with black pepper.

Meanwhile, in a medium sauce pan bring one cup of water and the remaining tablespoon of Mediterranean Olive Oil to a boil. Once the water is at a rolling boil, remove the pan from the heat and add in the cup of couscous and a ½ teaspoon of kosher salt. Stir, cover and let sit for 10 minutes.

Once the couscous is done, fluff with a fork and toss it along with the roasted vegetables in a large bowl.

Serve hot and enjoy!