Toasted Couscous Bowl with Roasted Asparagus & Tomatoes

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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!


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