Sheet Pan Roasted Veggie Israeli Couscous

Sheet Pan Roasted Veggie Couscous

I like Couscous but I love Israeli Couscous. While both are made from Semolina and Wheat and both are categorized as pasta the Israeli Couscous is machine made and are little balls that have a chewy texture. Couscous in general cooks really easily without having to drain any cooking liquid. By absorbing the cooking liquid it makes it a perfect way to infuse additional flavors into the Couscous.

Serves 4

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Ingredients

1 cup Red Onion Chopped 
1/2 large Red Pepper chopped 
1 medium Yellow Squash chopped 
1 medium Zucchini chopped 
1 cup Cherry Tomatoes halved
1/3 cup fresh Dill chopped 
1/3 cup fresh Parsley chopped 
8.5 oz uncooked Israeli Couscous 
1 Veggie Bouillon cube 
2 Tbsp of Grapeseed Oil 
2 Tbsp of Lemon Juice 
Salt & Pepper to taste

Directions

1. Cut up all the Veggies into roughly the same size. Spread them out on a large sheet pan. Drizzle with oil and season with Salt & Pepper.

2. Bake at 375 for 30-45 minutes or until Veggies are soft and roasted. Flip them once halfway through baking.

3.When the Veggies have about 15 minutes left to cook make the Couscous according to package directions. Add the bouillon cube and a tsp of fresh Dill to the cooking liquid.

4.Allow the roasted Veggies to cool before adding them to a large bowl and tossing them with the fresh Herbs. Add the warm Couscous, Lemon Juice, Salt & Pepper and mix well.

Serve warm or at room temperature