Recipe
Ingredients
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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1 package (16 ounces) whole peeled baby carrots
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1 large onion, cut into 8 wedges
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1 cup peeled diced parsnip (about 2 parsnips)
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4 cloves garlic, minced
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2 tablespoons olive oil
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2 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
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1/3 cup uncooked couscous
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1 bag (7 ounce) baby arugula
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2 tablespoons lemon zest
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2 tablespoons chopped fresh parsley
Directions
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.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
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