Mediterranean Couscous Balsamic Roasted Vegetables

Ingredients

- 2 cups Zinda Meditteranean Couscous  
- 2 cups boiling water
- 1 teaspoon olive oil
- 5 cups diced eggplant

- 1 cup diced green bell peppers

- 1 cup diced red bell peppers

- 1 cup diced onions

- 1/4 cup olive oil

- 1 tablespoon minced garlic

- 3 tablespoons balsamic vinegar

- 2 tablespoons chopped mint

- 2 tablespoons chopped parsley

Preperation

1. Pour couscous in a large bowl and set aside.

2. In a pot, place 2 cups of water and 1 teaspoon of olive oil. Bring to a boil.

3. Once boiling, place water and olive oil over couscous. Stir gently and thoroughly then cover and let absorb for 5 minutes.

4. Once 5 minutes has past, fluff couscous with a fork.

5. In a large baking pan, mix the eggplant, peppers and onions with the olive oil, balsamic vinegar and garlic.

6. Roast in a preheated oven at 425 degrees F for 20 minutes.

7. Mix roasted vegetable (with all it's juices), couscous and chopped herbs.

8. Season and serve warm. 

Time: 20 Minutes

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