This meat-free dish is far from boring...in fact, it's great taste and elegant presentation make it easy to impress your friends and family.
cost per recipe: $12.33
The price is determined by the national average.
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
package (16 ounces) whole peeled baby carrots
large onion, cut into 8 wedges
cup peeled diced parsnip (about 2 parsnips)
cloves garlic, minced
tablespoons olive oil
cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth
cup uncooked couscous
bag (7 ounce) baby arugula
tablespoons lemon zest
tablespoons chopped fresh parsley
Heat the oven to 425°F.
Place the carrots, onion, parsnips and garlic into a large bowl. Drizzle with the oil and toss to coat. Spoon the vegetable mixture onto a rimmed baking sheet.
Roast for 25 minutes or until the vegetables are tender, stirring occasionally.
Spoon the vegetable mixture into a 3-quart saucepan. Stir in the broth and heat over medium-high heat to a boil. Stir in the couscous. Reduce the heat to low. Cook for 3 minutes. Stir in the arugula. Cook for 2 minutes or until the couscous is tender and the arugula is wilted.
Divide the vegetable mixture among the pastry shells. Sprinkle with the lemon zest and parsley. Serve immediately.