Makes 6 Main Dish or 8 Side Dish servings
2 cups chicken broth
1 1/2 cups uncooked vegetable couscous
1 teaspoon lemon peel
1 large sweet potato, peeled and diced
1 large red bell pepper, seeded and chopped
1 large orange bell pepper, seeded and chopped
1 medium red onion, chopped
1 medium zucchini, chopped
1 large portobello mushroom, chopped
1 cup canned chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp balsamic vingegar
2 tsp minced garlic
1 tsp dried rosemary
1/4 tsp each salt and pepper
1/2 cup crumbled light feta cheese
4 tsp dried basil
1. Preheat oven to 450°F
2. Bring vegetable broth to a boil in a medium saucepan. Stir in couscous and lemon peel. Remove from heat. Cover and let stand until ready to use.
3. In a large bowl, toss together all vegetables, chickpeas, olive oil, balsamic vinegar, garlic, rosemary, salt and pepper. Spread vegetable mixture in a large roasting pan that has been sprayed with cooking spray. Roast for about 25 minutes, stirring once or twice, until vegetables are tender.
4. To serve, combine hot vegetables, cooked couscous, feta cheese, and basil in a large serving bowl and toss well. Add a bit more pepper to taste, if desired.
Recipe taken and modified from