Mediterranean Roasted Vegetable Couscous Recipes

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ROASTED VEGETABLE COUSCOUS



Roasted Vegetable Couscous image

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

4 Roma tomatoes ($1.69)
2 zucchini ($1.23)
1 bell pepper ($1.00)
1 red onion ($0.69)
4 cloves garlic ($0.24)
2 Tbsp olive oil ($0.32)
2 pinches salt and pepper ($0.05)
2 cups couscous ($1.97)
3 cups vegetable broth ($0.39)
1/4 bunch parsley ($0.24)

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



Mediterranean Roasted Vegetable Couscous image

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

1 large red onion, cut in eights
1 red pepper, cut in eights
1 yellow pepper, cut in eights
1 courgette, cut in 1/4 inch diagonal pieces
1 cup chopped fresh coriander (cilantro)
1 cup chopped of fresh mint
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cinnamon
60 g dried apricots, chopped
1 head garlic
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
50 g pine nuts, roasted
250 g couscous
350 ml chicken stock
2 tablespoons extra virgin olive oil
salt
black pepper

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

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