Couscous with Roasted Vegetables

What is couscous? Couscous, pronounced ‘kuskus’, is made from wheat and is made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. Typically enjoyed in African countries, you can also find couscous as a staple in many European countries like Portugal, Spain, Italy and France. this tiny jewel has found it’s way to America and is enjoyed by many! The key to couscous is flavoring. People who tell me that they dislike this couscous, have cooked it with water only and/or little flavoring. The beauty of couscous is that it takes on the flavors you add to it very well. Hoping you enjoy this recipe; it’s family favorite!

1 zucchini, chopped into 1-inch pieces

1 red bell pepper, chopped into 1-inch pieces

1 red onion, chopped into larger pieces

1 c. couscous

2 c. low-sodium organic chicken or vegetable broth

½ c. raisins or currants

Handful of cilantro or flat leaf parsley, chopped (Try both!)

1 tsp. curry powder

Juice of one lemon

Add a little olive oil to your vegetables and toss. Place on a baking sheet or in a pan.  Sprinkle your beautifully, colored vegetables with salt to taste (about one teaspoon). Bake in a 400 degree for about 5-7 minutes or until cooked, but not until they are softened. Your vegetables should have a bite to them!  Set aside. Bring the chicken stock up to a boil, add and the raisins, curry, lemon juice and couscous.  Cover and turn off the heat. Wait five minutes. Fluff with a fork. Add vegetables and the cilantro.  Enjoy!