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Whole Grain Couscous with Roasted Veggies (04.15.15)

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Posted at 11:01 AM, Apr 14, 2015
and last updated 2015-04-16 14:02:15-04
  • 2 cups whole grain couscous
  • 2 cups eggplant, chopped
  • 1 medium zucchini, chopped
  • 1 pint cherry tomatoes
  • 3 tablespoons canola oil, divided
  • 1 cup onion, diced
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 cup basil, cilantro or parsley
  • 1/4 cup almond slivers, toasted
  • No Salt Seasoning and Pepper, to taste

Preheat oven to 400°.
Cook couscous according to package directions. Keep warm.
Combine eggplant, zucchini, tomatoes, 2 tablespoons canola oil, no salt seasoning and pepper in a bowl; toss to coat. Arrange mixture on a baking sheet. Bake for 15-20 minutes or until tender.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to soften. Stir in couscous and roasted eggplant, zucchini and tomatoes with juice on pan; cook an additional minute.

In a small bowl, combine the vinegar, olive oil, mustard, no salt seasoning and pepper. Pour over couscous mixture. Top with basil, cilantro or parsley and nuts.

Sponsor: Intermountain Medical Center Heart Institute