Roasted Veggies with Couscous

Roasted Veggies with Couscous

24
747 0

"Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter."

Ingredients

40 m {{adjustedServings}} servings 224 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat your grill to a high heat, outdoor or indoor.
  2. Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
  3. 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.
  4. Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
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Reviews

24
  1. 32 Ratings

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Okay...the first time around, I made this as a side dish for some pork chops. My fiance said it was bland. There were leftovers, since he wasn't fond of it (I thought it was okay). Anyways, the ...

I added two chicken boullion cubes to the water which gave the couscous some flavor and used roasted tomatoes and red onions as that was all I had around. I sprinkled it with balsamic vinegar dr...

The simple fact is that couscous IS bland. I'd rather have plain pasta. However, if you play with it, anyone can make couscous tasty. I like to chop up a bit of shallot, and saute it a little ...