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Basil Roasted Vegetables Over Couscous
from Karen C. Greenlee - Atlanta, Georgia, USA

Serving Size: 4; Preparation Time :0:15

  • 1/4 cup fresh basil -- minced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 cloves garlic -- minced
  • 2 medium zucchini -- cut into 1" slices
  • 1 medium red bell pepper -- cut into 1" pieces
  • 1 medium yellow bell pepper -- cut into 1" pieces
  • 1 medium red onion -- cut into 8 wedges
  • 1 cup whole mushrooms -- halved
  • 3 cups hot cooked couscous (w/salt)
Preheat oven to 425 degrees F.

Combine first five ingredients in a large bowl and stir well.
Add zucchini, bell peppers, onion, and mushrooms; toss well to coat.
Arrange vegetables in a single layer on a shallow roasting pan.
Bake for 25 to 30 minutes or until tender (stir every 10 minutes or so).

Spoon roasted vegetables over couscous. Garnish with fresh basil sprigs if desired.