Basil Roasted Vegetables over Couscous
For some reason, the smell of fresh basil reminds me of springtime. This simple recipes uses the herb to its full advantage. You can add other vegetables to your liking or even add tofu as I sometimes do. For WW Core folks, it's Core plus points for the cheese. If you want all core, try making a very stiff yogurt cheese instead.
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INGREDIENTS
Nutrition- 2tablespoons minced fresh basil
- 2tablespoons balsamic vinegar
- 1tablespoon extra virgin olive oil
- 1⁄4teaspoon salt
- 2
- 1
- 1medium yellow squash, cut into 1-inch slices
- 1
- 1
- 1
- 1(8 ounce) package mushrooms
- 3cups hot cooked couscous
- 1(3 ounce) package basil-flavored chevre cheese, crumbled (goat cheese)
- 1⁄8teaspoon pepper
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DIRECTIONS
- Preheat oven to 425°.
- Combine first five ingredients in a large bowl; stir well. Add zucchini, yellow squash, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425° for 35 minutes or until tender and browned, stirring occasionally.
- Spoon roasted vegetables over couscous, and top with cheese. Sprinkle with pepper. Garnish with fresh basil sprigs, if desired.