ROASTED VEGETABLE COUSCOUS
Roasted Vegetable Couscous is an easy side dish with complex flavor, with sweet roasted vegetables mixed with savory, fluffy couscous.
Provided by Beth - Budget Bytes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
- Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
- Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
- While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
- After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
- Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!
Nutrition Facts : ServingSize 1 Cup, Calories 225.15 kcal, Carbohydrate 40.69 g, Protein 6.9 g, Fat 3.98 g, Fiber 3.75 g, Sodium 460.91 mg
MEDITERRANEAN ROASTED VEGETABLE COUSCOUS
This is one of my favourite, quick and healthy evening meals. I chop all the vegetables up and pop them in the oven; the rest takes 5 minutes to pull together. I normally grill some lemony chicken to go with it, but it's delicious on its own.
Provided by Clare E-Foodie Jones
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
- When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
- Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
- In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
- Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 563.1, Fat 17.9, SaturatedFat 2.1, Cholesterol 2.7, Sodium 156.6, Carbohydrate 88.8, Fiber 11.6, Sugar 14.6, Protein 16.9
HEALTHY COUSCOUS WITH ROASTED MEDITERRANEAN VEGETABLES (WW)
Compromising on calories shouldn't mean compromising on taste. So I came up with this dish that can be a complete meal or served as a side with lean meat. If you have them available, you could add fresh herbs- rosemary or basil would compliment the other flavours nicely. Serves 4 as a side or 2 as a lunch. By my calculations, this recipe contains a total of 11 1/2 points (my book is a few years old though!)
Provided by Shuzbud
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F or 180°C.
- Put the olive oil and garlic in a roasting/ baking pan.
- Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
- Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
- After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
- While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
- When cooked, fluff the couscous with a fork.
- Remove the veggies from the oven, add the couscous, stir and serve hot!
COUSCOUS SALAD WITH ROASTED VEGETABLES
Make and share this Couscous Salad with Roasted Vegetables recipe from Food.com.
Provided by Julesong
Categories Vegetable
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees.
- Place the eggplant on a baking sheet lined with aluminum foil.
- Bake for 35-45 minutes, or until it has "collapsed." In the meantime, roast the pepper and tomatoes under a broiler, turning so that the skin on all sides becomes quite blistered.
- Place these in a paper bag to cool.
- Place the couscous in a n ovenproof bowl.
- Pour the boiling water over it and cover.
- After 15 minutes fluff with a fork.
- When all the vegetables have cooled to room temperature, slip their skins off and chop into bite-size pieces.
- Combine the couscous, vegetables, and all the remaining ingredients in a serving bowl and toss thoroughly to mix.
- This salad is best served at room temperature. Serves 6.
- ---------- Recipe via Meal-Master (tm) v 8.02
Nutrition Facts : Calories 246.8, Fat 9.7, SaturatedFat 1.4, Sodium 26.3, Carbohydrate 35.8, Fiber 7.4, Sugar 5.5, Protein 6.5
ROASTED VEGETABLE COUSCOUS SALAD
Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!
Provided by Katzen
Categories Vegetable
Time 25m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
- Pour boiling water over couscous, cover.
- Make dressing: combine lemon juice and herbs; whisk in olive oil.
- Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
- Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.
Nutrition Facts : Calories 242, Fat 9.1, SaturatedFat 1.3, Sodium 161.6, Carbohydrate 35.6, Fiber 4.8, Sugar 2.9, Protein 6.9
ROASTED VEG & COUSCOUS SALAD
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
Provided by Good Food team
Categories Lunch, Main course, Side dish
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
- Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium
COUSCOUS WITH ROASTED VEGETABLES
North African in Origin. This dish can be served at room temperature or warm. I got this recipe from my gourmet club, it was part of the Mediterranean menu. It was a hit that we love.
Provided by Shari Jones
Categories Grains
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Vegetables-. Preheat oven to 425 degrees. Combine the first 4 ingredients in a large, shallow roasting pan. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended. Drizzle the mixture over the vegetables and stir to coat. Roast uncovered, until the vegetables are tender, (about 20 minutes), stirring once halfway through the roasting time.
- Couscous-. In a saucepan, heat butter, add couscous and stir to coat. Cook until it is starting to brown. Add seasoning package. Add boiling broth, stir, cover, and remove form the heat. Let stand for 5 minutes. Place in a serving bowl, fluff with a fork and arrange vegetables on top.
Nutrition Facts : Calories 325.6, Fat 27.3, SaturatedFat 4.6, Cholesterol 10.2, Sodium 65.1, Carbohydrate 18, Fiber 5.7, Sugar 6.8, Protein 7.3
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
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