Roasted Vegetables With Feta And Herbed Couscous Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup chopped fresh herbs, a mix of parsley, cilantro and basil

For the sauce, blend together:

1 1/2 cups vegetable stock

1/2 teaspoon salt

For the roasted vegetables and feta:

olive oil for drizzling

sea salt and freshly ground black pepper, to taste

10 ounces feta chunks

For the couscous:

roasted garlic (from the roasted vegetables)

1 1/4 cup couscous

3-4 cloves garlic

1/2 cup vegetable stock

20 ounces tomatoes, halved horizontally

10 ounces whole baby eggplants, halved horizontally

10 ounces roasted tomatoes, skinned (from the roasted vegetables

20 ounces jarred sweet salad peppers, halved or quartered

2 yellow or zuchinni squash, cut into chunks

smoked Spanish paprika for sprinkling, optional

1 14-ounce can chickpeas, rinsed and drained

1 tablespoon olive oil

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