Hot Roasted Vegetables with Couscous
- 2 zucchini, quartered lengthwise and cut into 1/2-inch pieces
- 2 red bell peppers, cut into 1-inch pieces
- 1 green bell peper, cut into 1-inch pieces
- 1 yellow or orange bell pepper, cut into 1-inch pieces
- 3-4 portobello mushroom caps, stems removed, cut into 1-inch pieces
- 1 giant (or 2 smaller) red onion, peeled, cut into quarters and pieces separated
- 1 can jumbo black pitted olives, drained
- 1 bottle Newman's Own Creamy Caesar salad dressing, or bottled dressing of your choice
- 1 lb frozen shrimp (21-25 or 26-30), peeled and deveined, OR 1 lb boneless, skinless chicken breast, cut into one-inch cubes (optional)
- 2 boxes instant couscous
- Produce
- Bell pepper, yellow or orange (1)
- Portobello mushroom caps (3)
- Red bell peppers (2)
- Zucchini (2)
- Seafood
- 1 lb frozen shrimp, frozen (21)
- Condiments
- Newman's own creamy caesar salad dressing (1 bottle)
- Olives, jumbo black pitted (1 can)
- Pasta & Grains
- Couscous, instant (2 boxes)
- Other
- 1 green bell peper, cut into 1-inch pieces
- 1 giant (or 2 smaller) red onion, peeled, cut into quarters and pieces separated
Preparation
Read recipe preparation on theperfectpantry.com
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Published September 4, 2012 (5 months ago).
58 people saved this recipe.
