HERB INFUSED VEGGIE COUSCOUS

Recipe
Written By Elizabeth Howe

Ingredients

  • 1 bag rainbow carrots

  • 1 zucchini

  • 2 bell peppers

  • 1 cup couscous

  • 1 ¼ cup beef bone broth

  • ¼ cup chopped fresh parsely

  • ½ tsp dried basil

  • 1 tsp Salt Wolf P3 seasoning

  • Olive oil

Directions:

Preheat oven to 425°.  Chop all veggies into bite size pieces.  Place veggies in a large bowl and lightly toss with olive oil and ½ tsp Salt Wolfe P3.   Bake at 425° for 30 minutes.  Set aside when done.  While veggies are roasting, bring beef broth and couscous to a boil in small pan.  Once boiling, turn heat to low and cook covered for 15 minutes.  While couscous is cooking chop parsley.  Combine all ingredients in a large bowl and serve warm.  


Elizabeth Howe https://www.nutrilabwellness.com
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