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Recipe by Draizy Wercberger.
1/2 red pepper, thinly sliced
1 small zucchini, thinly sliced into half circles
5 mushrooms, cut into chunks
salt, to taste
pepper, to taste
1 small onion, diced
1 tablespoon oil
1/2 bag Gefen Israeli Couscous
2 cups water
1 tablespoon mushroom soup mix
1 teaspoon salt
1 teaspoon dried parsley flakes or 2 cubes Dorot Gardens Frozen Parsley
Preheat oven to 450 degrees Fahrenheit. Layer pepper, zucchini, and mushrooms on a lined cookie sheet. Sprinkle with oil, salt, and pepper. Roast for 25 minutes.
Sauté diced onion in oil for 10 minutes until wilted. Add couscous and sauté an additional five minutes until couscous is brown.
Add water, mushroom soup mix, salt, and parsley. Simmer on a low flame, uncovered, for 10 minutes, until all water is absorbed. Combine with roasted vegetables. Serve warm.
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