Lately I have been on a couscous kick. I think it's mainly due to really burning myself out on brown rice, which I eat all the time. I love the light fluffy texture of couscous and also that it cooks in about 5 minutes. One of my favorite dishes to make with couscous is this simple dish with roasted vegetables, lemon juice, balsamic vinegar, and feta cheese. You can use almost any combination of vegetables, but I recommend always using tomatoes since they add liquid to the dish and help flavor the couscous.
Roasted Vegetable Couscous
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- 2 U summer squash, chopped
- 1 U zucchini, chopped
- 1 U red onion, chopped
- 1 U red bell pepper, chopped
- 1 U green bell pepper, chopped
- 2 cups cherry tomatoes
- 4 U cloves fresh garlic
- 2 tbsp. olive oil
- 1.33 cups couscous
- 1.33 cups vegetable broth
- 1/4 cup basil
- 1/4 cup parsley
- 2 tbsp. balsamic vinegar
- 1 U lemon
- 1/2 cup reduced fat feta cheese
Preheat the oven to 400 degrees. Toss with vegetables with the olive oil, whole garlic cloves, salt, and pepper. Spread them in a single layer on 1-2 baking sheets. Roast for 30 minutes or until tender.
Meanwhile cook the couscous following the package directions, using vegetable broth instead of water.
When the vegetables are finishing cooking, remove the garlic cloves and finally chop. Toss together the couscous, vegetables, parsley, basil, garlic, lemon juice, and vinegar. Season with salt and pepper. Top with feta cheese.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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