Ingredients
- ¼ cup grape tomatoes
- 1 ¼ tsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp granulated sugar
- ¼ tsp thyme fresh
- ⅓ cup vegetable stock
- ⅓ cup couscous
- ⅓ cup kale chopped
- ¼ cup artichoke hearts quartered
- 2 ½ tsp red onion
- 1 ¼ tsp parsley fresh
- 1 ¼ tsp lemon juice fresh
Instructions
Prepare Produce
- Wash all produce and pat dry.
- Slice tomatoes in half, mince fresh thyme, cut onion into thin slivers, and chop parsley.
Roast Tomatoes
- Preheat oven to 425F.
- In a bowl, toss tomatoes with oil, ¼ tsp salt, pepper, thyme, and garlic.
- Spread evenly on a baking sheet and roast for 8-10 minutes, or until slightly roasted and blistered.
Prepare Couscous
- In a pot, bring vegetable stock to a gentle simmer.
- Stir in couscous.
- Cover and remove from heat
- Allow couscous to steam for 5 minutes.
- Remove cover and gently fluff with a fork.
- Fold in roasted tomatoes, kale, artichokes, onion, parsley, lemon and the rest of the salt, and serve.
Nutrition
Serving: 0.5cup | Calories: 170kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Sodium: 190mg | Fiber: 3g