Roasted Strawberry Couscous

• 1/2 Tablespoons Coconut Oil
• 3/4 cups Pearled Whole Wheat Couscous (Israeli Couscous)
• 3/4 cups Water
• 3/4 cups Orange Juice
• 1-1/2 cup Strawberries, Hulled
• 1 whole Yellow Bell Pepper, Chopped
• 1/2 bulbs Fennel, Sliced
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 1 pinch Salt And Pepper
• 2 Tablespoons Basil, Chopped
• 1 teaspoon Honey

1. In a small sauce pan, heat coconut oil over medium-high heat. Add couscous and toss to coat in oil. Toast couscous in sauce pan for 2-3 minutes. Add water and orange juice, bring to a boil, then cover and reduce to a simmer until liquid is fully absorbed (about 20 minutes). Remove from heat.
2. Meanwhile, heat oven to 400u0b0F and grease a baking sheet with cooking spray. Toss strawberrries, peppers and fennel in a medium bowl with 1 tablespoon olive oil, salt and pepper. Spread out onto baking sheet and roast for 20 minutes, tossing occasionally.
3. Combine couscous and roasted fruit/vegetables in a medium bowl. Toss together with basil and dress with remaining tablespoon of olive oil and honey. Season with salt and pepper to taste and serve.

coconut oil, whole wheat couscous, water, orange juice, strawberries, yellow bell pepper, fennel, olive oil, salt, basil, honey

Taken from tastykitchen.com/recipes/sidedishes/roasted-strawberry-couscous/ (may not work)