Description
A simple and nutritious dish combining roasted vegetables with fluffy couscous.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 400°F (200°C).
- Toss vegetables with olive oil, salt, pepper, and oregano.
- Spread vegetables on a baking sheet and roast for 20 minutes.
- Bring vegetable broth to a boil in a saucepan.
- Stir in couscous, remove from heat, and cover for 5 minutes.
- Fluff couscous with a fork and mix with roasted vegetables.
Notes
- You can use any seasonal vegetables.
- Add feta cheese for extra flavor.
- Leftovers keep well in the fridge for 2 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg