Isreali couscous with roasted tomatoes and cannelloni beans

ingredients

Pint of grape tomatoes

cup of feta

0.5 cup of shredded parmesan

3 sprigs of oregano

bunch of scallions

2 tsp of balsamic vinegar

1.5 cup of pearl couscous

2 cups of chicken broth

salt and pepper

tsp of cumin

can of cannelloni beans

2-3 medium/massive cloves of garlic

5-6 tsp of olive oil

Cut the tomatoes down the middle, dice the garlic Cloves and finely dice the scallions, Toss with olive oil, balsamic, powdered garlic, salt and pepper.

Evenly pLace the mixture on your rimmed baking dish and put into the oven at 390. I put it in the oven at 450, it started smoking because of the smoking temperature of olive oil.

While the tomatoes are cooking, make the stock. Combine chicken stock, herbs, a clove of garlic into your medium saucepan, and cook until integrated.

Remove the tomatoes form the oven when they’re cooked through, after 15-20 minutes.

Open the cannelloni beans and put into the pan with the tomatoes. Pour the stock into your baking dish, add the couscous and place into the oven. Cook for 25-30 minutes. Remove from the oven when couScous is cooked through and covered with sprinkled Parmesan and feta. Put the pan back in the oven until cheese melts, about 5-6 minutes.

My comments- AWEsome! I will definitely make this again! It was easy, satisfying and delivered fiber, flavor and protein for very little money and effort. Next time I plan on using more parmesan and I am perhaps thinking about additional herbs…