Ingredients for Couscous With Roasted Vegetables
- Eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 2 tablespoons olive oil
- Balsamic Vinegar
- Fresh Basil
- 1 teaspoon dried oregano
- Fresh Chives
- 3 cloves garlic
- Salt and pepper to taste
- 2 tablespoons butter
- Pine Nuts
- 1 cup boiling vegetable broth
- 1 (10 ounce) box couscous
- 2 zucchini
- 1 head broccoli
- 1 pint cherry tomatoes
- 2 tablespoons red wine vinegar
- 1 teaspoon dried thyme
- 1 couscous seasoning packet
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How to Make Couscous With Roasted Vegetables
- Preheat oven to 425°F (220°C).
- Chop all vegetables into bite-sized pieces.
- In a large, shallow roasting pan, combine the chopped bell peppers, zucchini, broccoli, cherry tomatoes, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, thyme, minced garlic, salt, and pepper.
- Drizzle the herb and garlic mixture over the vegetables and toss gently to coat evenly.
- Roast uncovered for 20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- While vegetables are roasting, prepare the couscous: In a medium saucepan, melt butter over medium heat.
- Add couscous and stir constantly for 1-2 minutes until lightly toasted.
- Add the couscous seasoning packet (or your preferred seasoning blend).
- Pour in boiling vegetable broth, stir to combine, cover, and remove from heat.
- Let stand for 5 minutes, then fluff with a fork.
- Place the fluffy couscous in a serving bowl and arrange the roasted vegetables on top.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
22g
Carbs
6g
