I love boxed couscous. It is so simple, and literally takes 10 minutes to cook. Well this recipe take a little longer than 10 minutes, but is so much healthier! Less sodium, more vegetables, and pretty to boot! The roasted garlic is such a great flavor, I could literally just eat them whole. You can definitely reduce the amount of garlic if you want to. 1 bulb may be overkill, but...... probably not :)
Mushroom and Red Pepper Couscous
1 cup plain couscous
1 1/4 cup vegetable stock
2 tablespoons olive oil
1 Red bell pepper
1 cup mushrooms
1 head of garlic
Salt and Pepper
Preheat oven to 400 degrees. Chop off top of garlic bulb and place on sheet of aluminum foil. drizzle with olive oil and wrap in foil. Place in oven for 45 minutes or until garlic is golden brown and easily squeezed from skin. *
Heat 2 tablespoons of olive oil in large pan. Chop red pepper, mushrooms, and onions and add to pan, sauteing for 5 minutes until onions are translucent and mushrooms begin to release their juices. Squeeze roasted garlic from skins and roughly chop. Add to pan and stir until combined. Season with salt and pepper to taste.
In medium pot bring vegetable stock to a boil and add couscous. Stir in vegetables and remove from heat, letting sit for 6-7 minutes until stock is fully absorbed. Transfer to large bowl and top with chopped parsley.
Roasting Garlic is a pretty simple process. I will do a separate post on how it is done soon!