Toasted Couscous Bowl with Roasted Asparagus & Tomatoes

This toasted couscous bowl is so good! Make it vegan by eliminating the feta and free range chicken. It is a very satisfying meal with great flavors.  As always, use organic ingredients when possible!

Toasted Couscous Bowl

Half a carton of grape tomatoes

Handful of asparagus

1 c Israeli couscous

1 1/2 c water

1 t Italian seasoning or whatever floats your boat

Olive oil

Green onion (I use one)

Garlic clove

Salt & pepper

Feta or vegan cheese

Sliced almonds

Sliced, cooked free range organic chicken

Boil 1 1/2 c water.  

Slice the tomatoes in half and chop the asparagus. Toss with a teaspoon of olive oil and a the Italian seasoning. Roast in a 450 oven for 18 minutes. 

Heat 1 T olive oil or coconut oil in pan and add in chopped whites of the green onions. Saute for a bit and then add in the couscous to toast. Toast up about 1 min or 2. Add mixture to boiling water, cover and cook 8-10 minutes. Fluff couscous with fork and add in some salt and pepper.

Put couscous in bowls and top with roasted veggies, feta, almonds, free range chicken, and green onion. Enjoy!