Roasted Vegetable Couscous

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Roasted Vegetable Couscous calories by ingredient


Introduction

This is a very delicious side dish or meal! I absolutely loved it. It was a great creation and I plan to make it again! I hope you all love it as much as I did. Healthy comfort food! This is a very delicious side dish or meal! I absolutely loved it. It was a great creation and I plan to make it again! I hope you all love it as much as I did. Healthy comfort food!
Number of Servings: 10

Ingredients

    2 cups dry plain couscous (can use flavored)
    14.5 oz can garden vegetable broth
    1 medium size carrot
    1 medium summer (yellow) squash
    1 medium zucchini
    1 small to medium yellow or spanish onion
    1 medium red bell pepper
    2 to 3 cloves of fresh garlic, or 2 T minced garlic
    2 splashes of red vine vinegar
    olive oil, in desired amounts

    season to taste - I used:

    italian seasoning
    marjarom
    savory
    mustard powder
    garlic powder
    salt
    pepper
    chili powder
    lemon pepper
    squirt of lemon juice

Directions

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.