Roasted Vegetable Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups dry plain couscous (can use flavored)14.5 oz can garden vegetable broth1 medium size carrot1 medium summer (yellow) squash1 medium zucchini1 small to medium yellow or spanish onion1 medium red bell pepper2 to 3 cloves of fresh garlic, or 2 T minced garlic2 splashes of red vine vinegarolive oil, in desired amountsseason to taste - I used:italian seasoningmarjaromsavorymustard powdergarlic powdersaltpepperchili powderlemon peppersquirt of lemon juice
Chop your vegetables to desired size. Put half of your olive oil in a hot frying pan and saute your vegetables in it. While sauteing your veggies season them to taste.
In a saucepan, heat your broth to boiling. Add your olive oil and seasonings. Stir in the couscous and remove from heat. Stir thoroughly and put on lid. Let stand for 4-5 minutes with lid on. Fluff with fork.
Stir couscous and roasted vegetables together in serving dish. Serve warm.
Number of Servings: 10
Recipe submitted by SparkPeople user 140NFUTURE.
In a saucepan, heat your broth to boiling. Add your olive oil and seasonings. Stir in the couscous and remove from heat. Stir thoroughly and put on lid. Let stand for 4-5 minutes with lid on. Fluff with fork.
Stir couscous and roasted vegetables together in serving dish. Serve warm.
Number of Servings: 10
Recipe submitted by SparkPeople user 140NFUTURE.
Nutritional Info Amount Per Serving
- Calories: 221.3
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 176.4 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 2.6 g
- Protein: 4.7 g
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