Spicy Couscous and Veggies

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes

Servings: 12

A good use for couscous and veggies. Really good with a basic baked chicken!

Ingredients:

1 small zucchini, halved and cut into chunks

2 small red peppers, dice into large chunks

extra virgin olive oil, to taste

salt and pepper, to taste

1 1/2 cups couscous

2 cups vegetable stock

1/2 teaspoon sea salt

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon paprika

1/4 cup orange juice

1 tablespoon roughly chopped parsley

2 tablespoons roughly chooped cilantro

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

Directions:

1. Preheat oven to 375 degrees.
2. Place cut veggies on a baking sheet and drizzle with some olive oil (I use a brush and lightly paint them) and season with salt and pepper to taste. Place in oven and rast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the begetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes, or until all the stock is absorbed. Stir in the herbs, olive oil, and lemon juice. Fluff the couscous with a fork and toss with roasted veggies.

By RecipeOfHealth.com