How to Make Roasted Veggies with Couscous - A Step-by-Step Guide

If you're looking for a delicious and nutritious meal that's easy to make, look no further than roasted veggies with couscous. This dish is not only packed with flavor and fresh ingredients, but it's also incredibly simple to prepare. Whether you're a seasoned cook or just starting out in the kitchen, this recipe is sure to become a new favorite in your meal rotation.

Roasting vegetables is a fantastic way to bring out their natural sweetness and add a depth of flavor to any dish. In ...

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Ingredients

  • 1 large zucchini, thickly sliced
  • 4 ounces button mushrooms, quartered
  • 1 red bell pepper, chopped
  • 1 tablespoon olive oil
  • 3 cups water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cups couscous
  • 2 tablespoons balsamic vinegar

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat your grill to a high heat, outdoor or indoor.
  • Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
  • While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
  • Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
  • Nutrition

    224 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 301mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 7g
    • Vitamin C: 26mg
    • Calcium: 19mg
    • Iron: 1mg
    • Potassium: 257mg