“This meat-free dish is far from boring . . . in fact, its great taste and elegant presentation make it easy to impress your friends and family.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat the oven to 425 degrees 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 354 cal
- 18%
- Fat
- 18.1 g
- 28%
- Carbs
- 43.4 g
- 14%
Based on a 2,000 calorie diet
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