Friday, October 26, 2018
Roasted Vegetable Couscous Salad
I had friends come over for dinner and I wanted to make a few dishes ahead of time since I was hosting them right after work, leaving me with 2 hours before they arrived. I have always loved pearled couscous and knew I wanted to add roasted vegetables to it. I tend to love all types of grains mixed with roasted vegetables. This recipe can be made a day ahead of time, just let it come to room temperate before serving. You can skip the fresh thyme and rosemary if you don't have them on hand and this will still be a great dish.
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Labels:
Bell Pepper,
Eggplant,
Side Dish,
Vegetarian
Friday, October 12, 2018
Moist Apple Crumb Cake
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