A friend of mine recently posted one of my recipes on her website, The Nana Network. Jorj Morgan, a wonderful chef and entertainer, is also a loving Nana and welcomes guest bloggers on her site. The post is one of my favorite recipes, so I wanted to share with my readers also. You can read the story here and the full recipe is below.
I came up with this recipe by "accident" when trying to come up with a veggie-filled dish that Ryan would like as well. This instantly made it onto our "R list" (which means repeat list).
Prep Time: 20 minutes
Cook Time: 30 minutes
Preheat the oven to 400ยบ
Mix the cherry tomatoes, balsamic vinegar and 1 tablespoon olive oil into a small bowl. Add 1/2 teaspoon salt, pepper and crushed red pepper. Stir until all the tomatoes are covered and set aside, stirring every 5 minutes.
Place the vegetables onto a baking sheet lined with parchment paper and coated with cooking oil spray. Drizzle 2 tablespoon olive oil over the vegetables. Sprinkle with 1/2 teaspoon salt, pepper and dried basil. Toss to coat. Roast for 30 minutes.
In a medium pot mix vegetable broth, the remaining 1 tablespoon of olive oil and 1/2 teaspoon salt. Bring this to a boil, add in the couscous and cover the pot and remove from heat. Let this sit for about 5 minutes and fluff with a fork to break up any clumps.
To assemble the dish, place a handful of arugula on a plate. Top with couscous and roasted vegetables. Top with mozzarella chunks and the cherry tomato mixture. Drizzle with additional oil.
I came up with this recipe by "accident" when trying to come up with a veggie-filled dish that Ryan would like as well. This instantly made it onto our "R list" (which means repeat list).
Roasted Vegetable Couscous with Marinated Tomatoes
Yields: 2-4 servingsPrep Time: 20 minutes
Cook Time: 30 minutes
2 Portabella mushroom caps, gills removed, cut into ¼-inch pieces, about 2 cups
1 red bell pepper, cut into ¼-inch pieces, about 1 cup
1 medium zucchini, cut into ¼-inch pieces, about 1 cup
1 medium yellow squash, cut into ¼-inch pieces, about 1 cup
1/2 red onion, cut into ¼-inch pieces, about ½ cup
4 tablespoons olive oil
Coarse salt and freshly ground black pepper
1/2 teaspoon dried basil
1 pint cherry tomatoes, quartered, about 1 cup
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon crushed red pepper (optional)
1 cup plain whole wheat couscous
1 cup home made vegetable broth, or prepared low sodium vegetable broth
4 ounces fresh mozzarella, cubed, about ½ cup
1 bunch fresh arugula leaves, about 3 cups
1 tablespoon chopped, fresh basil
1 red bell pepper, cut into ¼-inch pieces, about 1 cup
1 medium zucchini, cut into ¼-inch pieces, about 1 cup
1 medium yellow squash, cut into ¼-inch pieces, about 1 cup
1/2 red onion, cut into ¼-inch pieces, about ½ cup
4 tablespoons olive oil
Coarse salt and freshly ground black pepper
1/2 teaspoon dried basil
1 pint cherry tomatoes, quartered, about 1 cup
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon crushed red pepper (optional)
1 cup plain whole wheat couscous
1 cup home made vegetable broth, or prepared low sodium vegetable broth
4 ounces fresh mozzarella, cubed, about ½ cup
1 bunch fresh arugula leaves, about 3 cups
1 tablespoon chopped, fresh basil
Preheat the oven to 400ยบ
Mix the cherry tomatoes, balsamic vinegar and 1 tablespoon olive oil into a small bowl. Add 1/2 teaspoon salt, pepper and crushed red pepper. Stir until all the tomatoes are covered and set aside, stirring every 5 minutes.
Place the vegetables onto a baking sheet lined with parchment paper and coated with cooking oil spray. Drizzle 2 tablespoon olive oil over the vegetables. Sprinkle with 1/2 teaspoon salt, pepper and dried basil. Toss to coat. Roast for 30 minutes.
In a medium pot mix vegetable broth, the remaining 1 tablespoon of olive oil and 1/2 teaspoon salt. Bring this to a boil, add in the couscous and cover the pot and remove from heat. Let this sit for about 5 minutes and fluff with a fork to break up any clumps.
To assemble the dish, place a handful of arugula on a plate. Top with couscous and roasted vegetables. Top with mozzarella chunks and the cherry tomato mixture. Drizzle with additional oil.
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