Couscous with Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup of couscous grains1 cup of chicken broth1/2 cup of Orange Juice1 teaspoon of smoked paprika1 teaspoon salt1 teaspoon ground cumin1 teaspoon ground ginger (fresh or dry)small bunch of freshly chopped cilantrosmall bunch of freshly chopped parsleyroasted vegetableszest and juice of half a lemon1 tablespoon olive oilFor the Roasted Vegetables 1 Small zucchini1 small budle of Asparagus1 whole sweet onion1 sweet pepper1/4 teaspoon smoked paprika1/2 teaspoon salt1/2 teaspoon black pepper1 knob of giner2 cloves of garlicabout 4 sprigs of cilantro1 teaspoon freshly chopped oregano1 teaspoon of fresh thyme1 tablespoon olive oil
Pre heat your oven to 400 F.
Wash and Chop all veggies into 1 inch cubes.
Place all your chopped veggies on a baking tray and spread them out.
Add the olive oil and the salt, black pepper and paprika to the vegetables.
In a food processor, add the garlic, ginger, thyme, oregano and cilantro and process into a paste.
Add this mixture to the vegetables and toss everything together.
Place in the oven and roast for 12 minutes.
Now let us focus on the Couscous
Place the chicken broth and the orange juice on the stove. Bring to a gentle boil.
Chop and prepare your spices and herbs while the broth is on the stove.
Put the dry couscous in a non-reactive heat proof dish. Add the cumin, paprika, ginger and salt to the couscous and mix together.
Add the broth and the orange juice mixture to the bowl with the couscous and the spices.
Cover tightly with plastic wrap and set aside for 8 – 10 minutes.
Remove the cover from the couscous and add the cilantro, parsley, olive oil, lime juice and zest. Add the roasted vegetables that we made and fluff with a fork. Be gentle so as to not break up the vegetables.
This couscous goes great with fish…of any kind really. Enjoy.
Serving Size: makes 2-3 servings
Number of Servings: 1
Recipe submitted by SparkPeople user TASTESSPICY.
Wash and Chop all veggies into 1 inch cubes.
Place all your chopped veggies on a baking tray and spread them out.
Add the olive oil and the salt, black pepper and paprika to the vegetables.
In a food processor, add the garlic, ginger, thyme, oregano and cilantro and process into a paste.
Add this mixture to the vegetables and toss everything together.
Place in the oven and roast for 12 minutes.
Now let us focus on the Couscous
Place the chicken broth and the orange juice on the stove. Bring to a gentle boil.
Chop and prepare your spices and herbs while the broth is on the stove.
Put the dry couscous in a non-reactive heat proof dish. Add the cumin, paprika, ginger and salt to the couscous and mix together.
Add the broth and the orange juice mixture to the bowl with the couscous and the spices.
Cover tightly with plastic wrap and set aside for 8 – 10 minutes.
Remove the cover from the couscous and add the cilantro, parsley, olive oil, lime juice and zest. Add the roasted vegetables that we made and fluff with a fork. Be gentle so as to not break up the vegetables.
This couscous goes great with fish…of any kind really. Enjoy.
Serving Size: makes 2-3 servings
Number of Servings: 1
Recipe submitted by SparkPeople user TASTESSPICY.
Nutritional Info Amount Per Serving
- Calories: 1,050.1
- Total Fat: 45.8 g
- Cholesterol: 5.0 mg
- Sodium: 3,307.7 mg
- Total Carbs: 147.5 g
- Dietary Fiber: 7.5 g
- Protein: 24.2 g
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