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.
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions1 package (16 ounces) whole peeled baby carrots1 large onion, cut into 8 wedges1 cup peeled diced parsnip (about 2 parsnips)4 cloves garlic, minced2 tablespoons olive oil2 cups Swanson® Vegetable Broth0.333 cup uncooked couscous1 bag (7 ounce) baby arugula2 tablespoons lemon zest2 tablespoons chopped fresh parsley
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