Couscous with Roasted Vegetables

Couscous with Roasted Vegetables
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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Couscous with Roasted Vegetables calories by ingredient
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Very easy, filling side dish that will go with any meats or fish. Good Carbs. Very easy, filling side dish that will go with any meats or fish. Good Carbs.
Number of Servings: 1


    1 cup of couscous grains
    1 cup of chicken broth
    1/2 cup of Orange Juice
    1 teaspoon of smoked paprika
    1 teaspoon salt
    1 teaspoon ground cumin
    1 teaspoon ground ginger (fresh or dry)
    small bunch of freshly chopped cilantro
    small bunch of freshly chopped parsley
    roasted vegetables
    zest and juice of half a lemon
    1 tablespoon olive oil

    For the Roasted Vegetables

    1 Small zucchini
    1 small budle of Asparagus
    1 whole sweet onion
    1 sweet pepper
    1/4 teaspoon smoked paprika
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1 knob of giner
    2 cloves of garlic
    about 4 sprigs of cilantro
    1 teaspoon freshly chopped oregano
    1 teaspoon of fresh thyme
    1 tablespoon olive oil


Preparing the vegetables ahead of til will cut down on your prep time dramatically.


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.

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