Ingredients for Mediterranean Roasted Vegetable Couscous
- 1 red onion, chopped
- Red Pepper
- Yellow Pepper
- 1 medium zucchini, chopped
- Fresh Coriander
- Of Fresh Mint
- Ground Cumin
- Ground Coriander
- Ground Cinnamon
- Dried Apricots
- 2 cloves garlic, minced
- Lemon, Juice And Zest Of
- Lime, Juice And Zest Of
- Orange, Juice And Zest Of
- 1/4 cup pine nuts
- 1 cup couscous
- 1 cup hot chicken stock
- Extra Virgin Olive Oil
- Salt
- Black Pepper
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How to Make Mediterranean Roasted Vegetable Couscous
- Preheat oven to 400°F (200°C).
- Chop 1 red onion, 2 bell peppers (any color), 2 cloves garlic, and 1 medium zucchini. Toss with 2 tablespoons olive oil, salt, and pepper on a large baking sheet.
- Roast vegetables for 25-30 minutes, or until tender and slightly caramelized.
- While vegetables roast, toast 1/4 cup pine nuts in a small, oven-safe skillet for 5 minutes in the cooling oven, or until lightly golden. Watch carefully to prevent burning.
- In a heatproof bowl, combine 1 cup couscous, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, juice and zest of 1 lemon, juice and zest of 1/2 lime, juice and zest of 1/4 orange, and 1 cup hot chicken stock.
- Cover and let stand for 5 minutes.
- Fluff couscous with a fork. Stir in 1/2 cup dried apricots (chopped), 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, toasted pine nuts, roasted vegetables, and roasted garlic.
- Season with salt and pepper to taste. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
58g
Fat
10g
Carbs
29g
