MEDITERRANEAN BAKED VEGGIES

Just when I thought there couldn’t be any combination of veggies I hadn’t tried, up pops another mouth watering, totally different side or main dish attraction. I am new to the couscous world and I will be looking into more recipes using couscous in the future. There wasn’t one bite left on my husbands plate and he has become rather finicky in the past couple of years. I know I have hit the mark when he says, “DANDY” ! I threw a couple of chicken tenders, cooked in the instant pot, onto my carnivore’s plate and used this recipe as his side. For me, it was the main entre and it was yummy and satisfying and pretty to serve. It’s about a 30-35 minute prep and cook and no crazy ingredients. I am looking forward to left overs!!!!!!!!!!!!!!!!!!!!!!!!

Toss together and spread out on parchment paper lined baking sheet: (preheat over to 450)

1 clove minced garlic

6 oz. asparagus cut into bite size pieces

4 oz. grape tomatoes cut into quarters

3-4 springs of fresh Thyme (discard stems) or 1/4 tsp Thyme

2 tsp olive oil

1/4 tsp salt and 1/4 tsp pepper

Roast these on the middle shelf for 12-13 minutes

In a fry pan: (while the veggies are cooking)

trim and slice 2 scallions or green onions.. separate the green and white parts

Melt 1 Tbl. butter and sauté scallion whites for 1 minute

ADD:

3/4 c. Pearlized couscous and another 3-4 springs of Thyme or 1/4 tsp Thyme (cook until grains are lightly toasted..about 1-2 minutes

Add:

1 c. water

1 veggie bouillon cube

Cover and cook at a low simmer for 6-8 minutes

Finish :

Fluff couscous with fork…salt and pepper lightly…top with roasted veggies.. sprinkle with sliced almonds, feta cheese and scallion greens