Roasted Veggies with Couscous

4.3
(36)
26 Reviews
5 Photos

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.

Submitted by Judy
Updated on August 8, 2024
Roasted zucchini, bell peppers, and mushrooms on top of couscous
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Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

Ingredients

  • 1 large zucchini, thickly sliced

  • 4 ounces button mushrooms, quartered

  • 1 red bell pepper, chopped

  • 1 tablespoon olive oil

  • 3 cups water

  • 1 teaspoon salt

  • 2 tablespoons olive oil

  • 2 cups couscous

  • 2 tablespoons balsamic vinegar

Directions

  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.

Nutrition Facts (per serving)

224 Calories
6g Fat
37g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 224
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 301mg 13%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 7g 13%
Vitamin C 26mg 29%
Calcium 19mg 1%
Iron 1mg 4%
Potassium 257mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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