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Roasted Veggies with Couscous Recipe

Recipe by: 747

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook30 m
  • Ready In40 m
  • 1Preheat your grill to a high heat, outdoor or indoor.
  • 2Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
  • 3While 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.
  • 4Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
Ingredients
  • 8 servings
  • 224 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    224
    11%
  • Fat:
    5.5
    8%
  • Carbs:
    36.8
    12%
  • Protein:
    6.6
    13%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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