Good morning, friends. I enjoyed my day off so very much yesterday, but it’s back to reality today. I’m actually subbing all week long for the teacher that I aide for. She’s taking the week off, so I get to handle the Pre-K madness all by myself. I’m excited, but bracing myself for a long and draining week. At least it’s already Tuesday!
So, have you tried Israeli Couscous yet? My mom introduced it to me a few years ago and I just can’t get enough of it! It’s larger than the couscous you’re used to, and has a texture similar to pasta. It makes a great side dish, but can be a fabulous main course, also.
I had some zucchini, onions, shallots and yellow peppers that needed to be used, so I roasted the bad boys up in a hot oven.
If you’re anything like me, a big bowl of flavorful veggies is a heavenly site. I would have gladly eaten the couscous and veggies alone, but the Duke doesn’t think it’s a meal if it doesn’t have meat. To keep my man happy, I browned up some Italian turkey sausage and tossed it all together.
Israeli Couscous with Roasted Vegetables and Italian Sausage
Ingredients
- 2 cups assorted chopped veggies (I used zucchini, onions, shallots and yellow peppers)
- 2 tbsp. olive oil
- Salt and pepper
- 1 cup Israeli couscous, cooked according to package instructions
- 1 tsp. dried oregano
- ½ tsp. garlic salt
- ½ lb turkey Italian sausage
- Feta or Parmesan cheese for garnish
Instructions
- Preheat oven to 450 degrees.
- On a large jelly roll sheet, toss chopped veggies in olive oil and sprinkle with salt and pepper. Roast for about 10-15 minutes, or until veggies are soft and begin to brown.
- While veggies are roasting, cook couscous according to package instructions. When couscous is done, stir in oregano and garlic salt. Set aside
- Cook sausage in a medium skillet over medium-high heat until no longer pink.
- Remove veggies from oven and toss with sausage. Add couscous and combine all ingredients.
- Plate and sprinkle with feta or Parmesan cheese, if desired.
Makes about 4 servings
This is a quick weeknight meal that is packed with flavor. I actually roasted my veggies on Sunday afternoon, and kept them in the fridge until I was ready for dinner on Monday night. It worked out great. Any time-saving tips for my busy week are really helpful!The Duchess
