Roasted Vegetable Couscous
Ingredients
The vegetables
-
4
pieces
Roma tomatoes
-
2
pieces
zucchini
-
1
piece
bell pepper
-
1
piece
red onion
-
4
cloves
garlic
The seasoning and oil
-
2
Tbsp
olive oil
-
2
pinches
salt
-
2
pinches
pepper
The couscous
-
2
cups
couscous
-
3
cups
vegetable broth
-
¼
bunch
parsley
Instructions
- Preheat the oven to 400ºF.
- Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel the garlic but leave it whole.
- Toss the chopped vegetables and garlic with olive oil, then spread them on a baking sheet in a single layer. Sprinkle with salt and pepper.
- Roast the vegetables in the oven for about 45 minutes, stirring twice until they are wilted and browned.
- While the vegetables roast, bring the vegetable broth to a boil in a pot.
- Once boiling, add the couscous, turn off the heat, cover, and let it sit for 10 minutes.
- Fluff the couscous with a fork after it has absorbed the broth.
- Chop the roasted garlic and parsley.
- Combine the couscous, roasted vegetables, garlic, and parsley in a bowl and stir to combine. Adjust seasoning if necessary.
- Serve warm or cold.
Nutrition Facts (estimated)
Servings
8
Calories
225
Total fat
4g
Total carbohydrates
41g
Total protein
7g
Sodium
460mg
Cholesterol
0mg
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