Ingredients for Basil Roasted Vegetables Over Couscous
- fresh basil sprigs, for garnish
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Garlic Cloves (not specified in recipe)
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 bell pepper, diced
- Yellow Bell Pepper (not specified in recipe)
- 1/2 medium red onion, diced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups uncooked couscous
- Chevre Cheese (not specified in recipe)
- 1/4 teaspoon black pepper, plus more freshly ground, to taste
- fresh basil sprigs, for garnish
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How to Make Basil Roasted Vegetables Over Couscous
- Preheat oven to 425°F (220°C).
- In a large bowl, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 medium zucchini (diced), 1 medium yellow squash (diced), 1 bell pepper (diced), 1/2 medium red onion (diced), and 8 ounces cremini mushrooms (sliced).
- Toss well to coat all vegetables evenly.
- Arrange vegetables in a single layer on a large baking sheet.
- Roast for 35-40 minutes, or until vegetables are tender and slightly browned, stirring halfway through.
- While vegetables roast, prepare couscous according to package directions.
- Spoon cooked couscous onto plates. Top with roasted vegetables.
- Crumble 1/4 cup feta cheese (or substitute with 1/2 cup stiff yogurt cheese for WW Core) over the vegetables.
- Sprinkle with freshly ground black pepper.
- Garnish with fresh basil sprigs and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
22g
Fat
24g
Carbs
13g
