Healthy Couscous With Roasted Mediterranean Vegetables (Ww)

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 red onion
• 1 yellow bell pepper
• 1 zucchini
• 1/2 teaspoon Cavenders All Purpose Greek Seasoning (more or less to your taste)
• 3/4 cup chicken broth (I use 1 stock cube and boiling water)
• 1 cup couscous
• aluminum foil

1. Heat the oven to 350u0b0F or 180u0b0C.
2. Put the olive oil and garlic in a roasting/ baking pan.
3. Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
4. Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
5. After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
6. While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
7. When cooked, fluff the couscous with a fork.
8. Remove the veggies from the oven, add the couscous, stir and serve hot!

olive oil, garlic, red onion, yellow bell pepper, zucchini, cavenders, chicken broth, couscous, aluminum foil

Taken from www.food.com/recipe/healthy-couscous-with-roasted-mediterranean-vegetables-ww-384987 (may not work)