How do you make roasted vegetable couscous?

To make roasted vegetable couscous, start by chopping your favorite veggies like red onion, bell peppers, carrots, and zucchini. Toss them with olive oil, salt, and pepper, then roast at 400°F for about 25 minutes until they’re tender and golden. While they roast, boil low-sodium chicken or vegetable broth with butter, cinnamon, and turmeric. Stir in couscous, cover, and let it sit for 5 minutes before fluffing with a fork. Mix the roasted veggies with the couscous and sprinkle with toasted almonds for a crunchy finish.

What is couscous made of?

Couscous is a tiny pasta made from semolina wheat, which is a type of durum wheat. It resembles small grains but is actually pasta, making it a great base for absorbing flavors from spices and broths. It cooks quickly by simply soaking in hot liquid, which is why it's a favorite for quick meals. To keep it healthy and flavorful, pair couscous with colorful veggies and herbs.

Is couscous with vegetables healthy?

Yes, couscous with vegetables is a healthy dish, especially when you use whole-grain couscous for added fiber. The roasted vegetables add a variety of vitamins and minerals, enhancing the nutritional profile. Using olive oil offers healthy fats, and the addition of spices like turmeric provides anti-inflammatory benefits. Keep an eye on portion sizes if you're managing your carb intake, and consider adding some protein for a well-rounded meal.

What are the benefits of couscous in your diet?

Couscous is low in fat and provides a quick source of carbohydrates, which can be a great energy boost. It's versatile and can easily be incorporated into meals with different vegetables and spices for added nutrients. When made with whole-grain, couscous can provide more fiber, supporting digestive health. It's perfect for light, flavorful dishes that don't weigh you down, making it a staple in many healthy diets.

Easy Roasted Vegetable Couscous Recipe for Fall

Name: Roasted Vegetable Couscous: Easy, Flavorful, One-Pan Wonder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Moroccan
Ingredients: 2 Tbsp olive oil; 1 medium red onion, coarsely chopped; 1 large red bell pepper, coarsely chopped; 3 large carrots, peeled and cut into thick strips; 2 zucchini, cut into 1.5-2 inch pieces; Kosher salt and pepper; 2 cups low-sodium chicken broth or vegetable broth; 1 Tbsp butter; 1/2 tsp ground cinnamon; 1/4 tsp turmeric; 1/2 cup currants; 1.5 cups couscous; 1/3 cup toasted slivered almonds

Description

A delightful dish perfect as a main or side.

Ingredients

Scale

2 Tbsp olive oil

1 medium red onion, coarsely chopped

1 large red bell pepper, coarsely chopped

3 large carrots, peeled and cut into thick strips

2 zucchini, cut into 1.5–2 inch pieces

Kosher salt and pepper

2 cups low-sodium chicken broth or vegetable broth

1 Tbsp butter

1/2 tsp ground cinnamon

1/4 tsp turmeric

1/2 cup currants

1.5 cups couscous

1/3 cup toasted slivered almonds

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Toss vegetables with olive oil, salt, and pepper. Spread on baking sheet.

3. Roast for 25 minutes, stirring halfway, until browned and tender.

4. In a saucepan, bring broth, butter, cinnamon, turmeric, and currants to a boil.

5. Add couscous, remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.

6. Combine roasted vegetables and couscous in a bowl. Toss to combine.

7. Season with salt and pepper. Top with almonds.

Notes

Substitute roasted vegetables as desired.

Use regular couscous, not pearl couscous.

Replace currants with raisins if needed.

Prep Time: 15
Cook Time: 25
Category: Main Dish
Method: Roasted
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 261 kcal
Sugar: 10 g
Sodium: 61 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 4 mg