Roasted Vegetable Couscous Recipe
Whether you eat this roasted vegetable couscous as a light vegetarian lunch or serve it as a veggie-rich side dish, you will love it!
Servings 2 Servings
Calories 513kcal
Ingredients
- 125 g Couscous ⅔ Cup
- 175 ml Boiling Water ¾ Cup
- 30 g Butter 2 tablespoon
- 3 Small Bell Peppers I like to use different colours
- 1 Small Red Onion 100g
- 1 Small Courgette (Zucchini)
- 6 Garlic Cloves
- 1 Lemon
- 2 tablespoon Olive Oil
- ½ tablespoon Ras el Hanout
- 1 teaspoon Brown Sugar
- ½ teaspoon Coarse Sea Salt
- 1 Handful Fresh Coriander
- 1 Handful Fresh Parsley
- 1 Small Pomegranate
Instructions
- Peel the red onion and then cut it into 1½cm (just over ½") chunks.
- Remove the seeds from the peppers and cut them into 1½cm (just over ½") pieces.
- Top and tail the courgette, cut it into quarters lengthways, then cut those quarters into 1½cm (just over ½") lengths.
- Place the chopped vegetables and the garlic cloves on a baking tray, pour over the oil and sprinkle over the salt, brown sugar and ras el hanout, then mix well to coat.
- Cut the lemon in half and place it cut side down on the baking tray.
- Place the veggies in the oven and cook at 180°C or 350°F for 40 minutes.
- 10 minutes before the vegetables are cooked, place the couscous in a bowl, add the diced butter and pour over the boiling water. Cover with some cling film or plastic wrap and allow it to sit until the veggies are cooked.
- Chop the parsley and coriander as finely as you can.
- Remove the seeds from the pomegranate.
- Remove the veggies from the oven and press the lemon with a large fork to squeeze out the juice.
- Press the garlic out of the paper shells and return it to the vegetables.
- Fluff up the couscous with a fork, mix it with the vegetables, chopped herbs and pomegranate arils before serving.
Nutrition
Serving: 1 | Calories: 513kcal | Carbohydrates: 65g | Protein: 8g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 32mg | Sodium: 894mg | Fiber: 11g | Sugar: 30g
