Couscous w Almonds, Cranberries, and Roasted Vegetables

Ingredients for Couscous

2 Tbsp butter

2 cloves garlic, minced

3 cups chicken or vegetable stock

½ tsp salt

½ tsp pepper

1 ½ cups dry couscous

½ cup slivered almonds, toasted

¼ cup dried cranberries or raisins

Ingredients for roasted vegetables

1 Tbsp olive oil

1 large red pepper, diced in one inch pieces

1 zucchini, sliced in rounds

1 onion, sliced

1 can chickpeas, drained and dried

½ tsp dried oregano

½ tsp salt

½ tsp pepper

Directions

Melt butter in a large saucepan over medium heat.

Add garlic and sauté for one minute.

Add chicken stock, salt and pepper and bring to a boil.

Take the pan off  of the heat, add the dry couscous, stir, and cover for 10 minutes.

Preheat oven to 450 degrees.

Line a roasting pan with foil for easy cleanup.

Coat foil lined pan with olive oil add vegetables and toss with oregano, salt and pepper.

Roast in the oven for 15 minutes or until lightly browned, stirring every 5 minutes.

(Hint: It’s ok  to broil them for an extra minute to get everything really brown.)

To serve:

Stir almonds and raisins into couscous.

Place on a large serving platter and top with roasted vegetables.