Roasted Asian Vegetables with Ginger Couscous - Slender Kitchen
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Roasted Asian Vegetables with Ginger Couscous

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362
Calories 
61g
Carbs 
6g
Fat 
17g
Protein 
9
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Recipe
0
Rating: 0 - 0 comments

Roasted Asian Vegetables with Ginger Couscous is one of those meals you will come back to again and again. The vegetables come out savory, slightly sweet, and with just enough spice and when paired with the ginger couscous , it's hard to stop eating. Plus the leftovers taste amazing as the flavors have more time to deepen and combine. This dish will work with almost any combination of veggies. Broccoli, zucchini, eggplant, and green beans all are delicious.

Prep Time

Roasted Asian Vegetables with Ginger Couscous

Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tsp olive oil
  • 1 tbsp ginger, minced
  • 1 U garlic clove, minced
  • 1.33 cup couscous
  • 2 cups vegetable broth
  • 2 cups baby carrots
  • 2 cups cauliflower
  • 2 cups bok choy, halved
  • 1 cup sugar snap peas
  • 1 cup shelled edamame
  • Cooking spray
  • Salt and pepper
  • 3 tbsp reduced sodium soy sauce
  • 1 tbsp brown sugar
  • 2 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp Asian garlic chili paste (or Sriracha)

Nutritional Facts

Serving Size: 
2.5 cups
Amount Per Serving
Calories 362
Calories from Fat 59
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
4%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 0mg
0%
Sodium 972mg
42%
Total Carbohydrate 61g
20%
Dietary Fiber 7g
30%
Sugars 7g
Protein 17g

Directions

  1. Preheat the oven to 400 degrees.
  2. Spray a baking sheet with cooking spray. Add the baby carrots and cauliflower and season with salt and pepper. Roast for 10 minutes.
  3. Meanwhile, add the olive oil, ginger, and garlic to a small pan. Saute for 1 minute until fragrant. Add the vegetable broth and bring to a boil. Once boiling, add the couscous and turn off heat. Cover and let rest for 5 minutes. Fluff with fork.
  4. Stir together the soy sauce, brown sugar, sesame oil, rice vinegar, and Sriracha to create the sauce for the vegetables.
  5. Open the oven and add the bok choy, snap peas, and edamame to the carrots and cauliflower. Drizzle the soy sauce mixture on all the vegetables and toss to coat. Return to the oven and cook an additional 10-15 minutes until veggies are tender crisp.
  6. Serve veggies over the couscous.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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