COUSCOUS WITH ROASTED VEGETABLES

COUSCOUS WITH ROASTED VEGETABLES

Couscous with Roasted Vegetables is a delicious and nutritious dish that’s satisfying and simple to prepare. The fluffy couscous serves as the perfect base for the rich, smoky flavours of the roasted vegetables, including zucchini, bell peppers, and carrots. A drizzle of olive oil and a splash of lemon juice add brightness and enhance the overall flavour. This dish is versatile enough to be enjoyed as a light lunch, a side dish, or even a quick dinner. It’s a beautiful choice for anyone looking for a wholesome meal without skimping on taste.

RECIPE CATEGORY

Lunch, Dinner, Side

SERVING SIZE

1

CUISINE

Mediterranean, Middle Eastern

PREPARATION / TECHNIQUES

Roast, Simmer, No-Cook

OCCASION / HOLIDAY

Weeknight Dinner, Picnic, Potluck, Summer, Fall

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegetarian, Vegan, Quick & Easy, Healthy, High Fibre, Low Fat, Kosher

DISH TYPE

Side, Entrée, Main Course

INGREDIENTS FOR COUSCOUS WITH ROASTED VEGETABLES

• 1/4 cup couscous
• 1/2 cup mixed roasted vegetables (zucchini, bell peppers, carrots)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 220 kcal
• Protein: 4g
• Carbohydrates: 25g
• Fat: 12g
• Saturated Fat: 2g
• Sodium: 150mg
• Fibre: 4g
• Sugars: 4g
• Vitamin A: 70% of DV
• Vitamin C: 40% of DV
• Calcium: 2% of DV
• Iron: 6% of DV

PREPARATION FOR COUSCOUS WITH ROASTED VEGETABLES

1. Prepare the Couscous: Bring 1/4 cup of water to a boil in a small pot. Add a pinch of salt and 1/4 cup of couscous. Stir, cover, and remove from heat. Let it sit for 5 minutes until the couscous has absorbed all the water—fluff with a fork.
2. Roast the Vegetables: Preheat your oven to 200°C (400°F). Toss the zucchini, bell peppers, and carrots with 1/2 tbsp of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20 minutes or until tender and slightly caramelised.
3. Combine and Dress: Once the couscous and vegetables are ready, combine them in a bowl. Drizzle with 1/2 tbsp of olive oil and 1 tbsp of lemon juice. Toss to mix well.
4. Season and Serve: Season the couscous and vegetables with additional salt and pepper to taste. Serve warm or at room temperature as a light meal or side dish.

PREP TIME

10 minutes

COOKING TIME

20 minutes

TIPS FOR COUSCOUS WITH ROASTED VEGETABLES

• Roasting Vegetables: Spread the vegetables in a single layer on the baking sheet to ensure even roasting.
• Extra Flavour: Add chopped fresh herbs like parsley or mint for added freshness.
• Meal Prep: This dish is perfect for meal prep. Store in the fridge for up to 3 days and enjoy it cold or reheated.

VARIATIONS

• Protein Addition: Add grilled chicken or chickpeas for a heartier meal.
• Different Grains: Substitute couscous with quinoa or bulgur for a different texture and flavour.
• Spicy Kick: Add a pinch of chilli flakes or a drizzle of hot sauce for some heat.

PREPPING AND STORAGE

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended, as the texture of the couscous may change upon thawing.
• Reheating: Reheat gently on the stovetop or microwave, adding a splash of water or broth if needed.