COUSCOUS WITH ROASTED VEGETABLE MEDLEY

COUSCOUS WITH ROASTED VEGETABLE MEDLEY image

Yield 4-6 people

Number Of Ingredients 14

For couscous as a side dish
1 box flavored couscous
For couscous as a main dish
2 boxes flavored couscous
OR ADD
1/2 cup plain couscous (use 1/2 cup addtl water)
For medley
4 small portobello mushroom caps (1 per person)
1 lemon, zest & juice
2 cloves garlic, peeled and minced
3 tablespoons extra virgin olive oil
2 red bell peppers, roasted, peeled and seeded (canned ok)
1/2 small red onion, diced
2 tablespoons red wine vinegar

Steps:

Prepare couscous as directed on box. Slice the portobello 1/2" thick slices. Make a paste by combining the garlic, 2 tablespoon olive oil, lemon juice, zest, and 1 tsp salt. Add portabellas and toss to coat and allow them to marinate, 20 minutes to one hour. Slice the red peppers. Heat a medium saute pan with remaining tablespoon olive oil and saute the mushrooms for 2-3 minutes over a high heat. Lower the temperature to medium; add the red onion and cook for an additional 2 minutes. Add the roasted peppers and vinegar; cook off most of the liquid. Season to taste and remove the mixture from the pan to cool. Spoon the vegetable mixture over the couscous and refrigerate if you will not be enjoying the meal within 5 hours. Chopped fresh herbs would make a nice addition as a garnish over top. This dish would be best served at room temperative or warm.