The fragrant aroma and beautiful color of our Spinach Couscous is the perfect pairing for freshly roasted vegetables. Serve alongside grilled meats for a complete meal.
Prep time: 5 min
Cook time: 30 min
Total time: 35 min

Ingredients
Makes 4 cups
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1 Tablespoon Olive Oil
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2 Cloves Garlic, minced
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2 Portobello Mushrooms, cleaned
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1 Small Yellow Squash
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1 Red Bell Pepper
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1 Small Zucchini
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1/2 Small Red Onion
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1 1/4 Cups Water Or Broth
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2 Teaspoons Kosher Sea Salt Flakes, divided
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4 Basil Leaves, chopped
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1 Tablespoon Unsalted Butter (Or Olive Oil)
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1 Cup Spinach Couscous
Directions
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Preheat oven to 450°F, and place rack in center.
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Chop vegetables into even sized pieces, and toss in large bowl with oil, 1 teaspoon of salt and garlic. Spread tossed vegetables out onto sheet pan.
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Transfer pan to oven and roast vegetables for 8 to 10 minutes. Remove vegetables from oven and allow to cool to room temperature.
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Bring broth, remaining salt and butter to a boil in medium-sized saucepan over medium-high heat. Remove from heat and set aside.
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Combine basil and couscous in large bowl, and stir to combine. Pour hot broth over couscous and immediately cover tightly with plastic wrap. Let stand for 15 minutes.,
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Uncover and fluff with fork. Add roasted vegetables and gently toss to combine.