Roasted Vegetable Couscous with Garbanzo Beans Serves 4 2 cups seeded and chopped red bell peppers 2 cups sliced zucchini 2 tbsp. olive oil heaped 1 cup couscous 2 cups drained and rinsed canned garbanzo beans 2 cups drained canned or bottled artichoke hearts, halved handful of cherry tomatoes, halved salt and freshly ground black pepper basil leaves, to scatter For the dressing 1 1⁄2 tsp. pesto 1 1⁄2 tbsp. balsamic vinegar 1 1⁄2 tbsp. olive oil Heat the oven to 400°F. Put the bell peppers and zucchini in a large baking dish, season with salt and pepper, drizzle with 1 tbsp. of the oil, and toss. Roast in the hot oven about 20 minutes until tender, turning once. Put the couscous in a bowl, season with salt and pepper, and drizzle with the remaining oil. Stir with a fork, then pour over 1 cup boiling water and let stand 5 minutes. Whisk together the dressing ingredients. Add the garbanzo beans, roasted vegetables, artichokes, and cherry tomatoes to the couscous, drizzle with the dressing, season with pepper, and mix well. Scatter with basil leaves and serve warm or cold. Excerpted from Natural Superfoods by Susannah Blake, available on Amazon . (Photo: Natural Superfoods by Susannah Blake)
Roasted Vegetable Couscous with Garbanzo Beans Serves 4 2 cups seeded and chopped red bell peppers 2 cups sliced zucchini 2 tbsp. olive oil heaped 1 cup couscous 2 cups drained and rinsed canned garbanzo beans 2 cups drained canned or bottled artichoke hearts, halved handful of cherry tomatoes, halved salt and freshly ground black pepper basil leaves, to scatter For the dressing 1 1⁄2 tsp. pesto 1 1⁄2 tbsp. balsamic vinegar 1 1⁄2 tbsp. olive oil Heat the oven to 400°F. Put the bell peppers and zucchini in a large baking dish, season with salt and pepper, drizzle with 1 tbsp. of the oil, and toss. Roast in the hot oven about 20 minutes until tender, turning once. Put the couscous in a bowl, season with salt and pepper, and drizzle with the remaining oil. Stir with a fork, then pour over 1 cup boiling water and let stand 5 minutes. Whisk together the dressing ingredients. Add the garbanzo beans, roasted vegetables, artichokes, and cherry tomatoes to the couscous, drizzle with the dressing, season with pepper, and mix well. Scatter with basil leaves and serve warm or cold. Excerpted from Natural Superfoods by Susannah Blake, available on Amazon . (Photo: Natural Superfoods by Susannah Blake)
Serves 4
For the dressing
Heat the oven to 400°F. Put the bell peppers and zucchini in a large baking dish, season with salt and pepper, drizzle with 1 tbsp. of the oil, and toss. Roast in the hot oven about 20 minutes until tender, turning once.
Put the couscous in a bowl, season with salt and pepper, and drizzle with the remaining oil. Stir with a fork, then pour over 1 cup boiling water and let stand 5 minutes.
Whisk together the dressing ingredients. Add the garbanzo beans, roasted vegetables, artichokes, and cherry tomatoes to the couscous, drizzle with the dressing, season with pepper, and mix well.
Scatter with basil leaves and serve warm or cold.
Excerpted from Natural Superfoods by Susannah Blake, available on Amazon.
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