|Roasted Vegetable and Fennel Sauce over Couscous
Serves 8 / Serving tip: This sauce also pairs beautifully with steamed halibut, pasta, or chicken.
Roasted Vegetable and Fennel Sauce (makes about 6 cups)
2 cups cooked couscous
1. Preheat oven to 350°. Place all sauce ingredients in a large roasting pan and toss well. Cover pan with foil and roast for 20 minutes; remove foil, increase heat to 450°, and roast for another 20 minutes. Using a slotted spoon, transfer all vegetables except tomatoes and garlic to a bowl; cover with foil and keep warm.
PER SERVING: 171 cal, 34% fat cal, 7g fat, 2g sat fat, 6mg chol, 5g protein, 25g carb, 5g fiber, 255mg sodium