ROASTED VEGGIES WITH COUSCOUS
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.
Provided by 747
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat your grill to a high heat, outdoor or indoor.
- Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
- 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.
- Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
Nutrition Facts : Calories 224 calories, Carbohydrate 36.8 g, Fat 5.5 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 301.4 mg, Sugar 2.1 g
EARLY AUTUMN ROASTED VEGETABLES WITH COUSCOUS
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 450 degrees.
- In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs.
- Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.
ROASTED VEGETABLE COUSCOUS RECIPE
This roasted vegetable couscous is easy and quick to make and you'll be getting a healthy serving of your 5-a-day. Peppers, courgettes and tomatoes bring plenty of flavour to couscous - which is ...
Provided by Octavia Lillywhite
Categories Dinner, Lunch
Time 45m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Put the peppers, courgettes and onion into a roasting tin and add the vegetable oil, tossing to coat. Roast in the oven for 25-30 minutes, turning over after 15 minutes.
- Meanwhile, put the couscous into a heatproof bowl and add the hot stock, stirring to mix. Cover and leave for 10-15 minutes to soak and swell, then stir with a fork to fluff up the grains.
- Remove the vegetables from the oven and add the cherry tomatoes and couscous, stirring them through. Season with some pepper. Return to the oven for a further 5 minutes to heat through, then serve.
Nutrition Facts : @context https, Calories 280 Kcal, Sugar 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 0.2 g
COUSCOUS WITH ROASTED VEGETABLES
North African in Origin. This dish can be served at room temperature or warm. I got this recipe from my gourmet club, it was part of the Mediterranean menu. It was a hit that we love.
Provided by Shari Jones
Categories Grains
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Vegetables-. Preheat oven to 425 degrees. Combine the first 4 ingredients in a large, shallow roasting pan. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended. Drizzle the mixture over the vegetables and stir to coat. Roast uncovered, until the vegetables are tender, (about 20 minutes), stirring once halfway through the roasting time.
- Couscous-. In a saucepan, heat butter, add couscous and stir to coat. Cook until it is starting to brown. Add seasoning package. Add boiling broth, stir, cover, and remove form the heat. Let stand for 5 minutes. Place in a serving bowl, fluff with a fork and arrange vegetables on top.
Nutrition Facts : Calories 325.6, Fat 27.3, SaturatedFat 4.6, Cholesterol 10.2, Sodium 65.1, Carbohydrate 18, Fiber 5.7, Sugar 6.8, Protein 7.3
CHEAT SHEET ROASTED VEGETABLE COUSCOUS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
- Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
- To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.
ROASTED VEG & COUSCOUS SALAD
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
Provided by Good Food team
Categories Lunch, Main course, Side dish
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
- Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
- In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium
ROASTED-VEGETABLE COUSCOUS BOWL
Yes, you can cook couscous in the oven! It's added to the sheet pan after the chickpeas, cauliflower, and carrots spiced with ras el hanout have roasted for a spell. Feta, cilantro, and a squeeze of lemon help bring all the flavors together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up; season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven; reserve lemon.
- Reduce heat to 350 degrees. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet; stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges; carefully return to oven. Cook until liquid is absorbed, 10 minutes. Remove from oven and let cool, covered, 5 minutes. Remove foil; squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil; serve.
MINTED COUSCOUS WITH ROASTED VEGETABLES
Couscous, traditional Berber food, is one of North Africas' great dishes. Here, mixed with lemon juice and mint and served with roasted vegetables, it makes a memorable meal. This is a family favourite, my youngest DD in particular is a couscous addict! (Preparation time does not include 3 - 4 hours marinating time) From Linda McCartneys World of vegetarian Cooking
Provided by Karen Elizabeth
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Roasted vegetables:.
- Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
- Pre-heat the oven to 220c/425F/gas 7.
- Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
- Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
- Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
- Minted Couscous:.
- Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
- Add the olive oil, lemon juice and zest, and mix them in thoroughly.
- Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.
Nutrition Facts : Calories 716.8, Fat 43.6, SaturatedFat 6.1, Sodium 177.1, Carbohydrate 74.2, Fiber 11.9, Sugar 8.8, Protein 13.3
MEDITERRANEAN COUSCOUS SALAD WITH ROASTED VEGETABLES
Categories Salad Garlic Olive Side Roast Vegetarian Basil Leek Eggplant Bell Pepper Zucchini Chill Vegan Couscous Capers Boil Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
- Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
- Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)
ROASTED VEGETABLE COUSCOUS WITH MASCARPONE
This hearty supper is healthy, cheap and filling - great for an easy meal for your mates
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.
- Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.
- Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil.
Nutrition Facts : Calories 371 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.41 milligram of sodium
More about "couscous with roasted vegetables recipes"
ROASTED VEGETABLE COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Servings 4-6
ROASTED VEGETABLES AND CHICKPEAS COUSCOUS
From couscousday.com
COUSCOUS WITH ROASTED MEDITERRANEAN VEGETABLES - LOVE THE KITCHEN
From lovethekitchen.co.uk
COUSCOUS WITH ROASTED VEGETABLES [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
FAIRWAY MARKET IGA - RECIPE: EARLY AUTUMN ROASTED VEGETABLES …
EASY HEALTHY ROASTED VEGETABLE COUSCOUS RECIPE
From dobbernationloves.com
BASIL ROASTED VEGETABLES OVER COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
ROASTED VEGETABLE COUSCOUS - MAMA LOVES TO COOK
From mamalovestocook.com
ROASTED VEGETABLE COUSCOUS - INQUIRING CHEF
From inquiringchef.com
ROASTED VEGETABLE COUSCOUS - SLENDER KITCHEN
From slenderkitchen.com
ROASTED VEGETABLE COUSCOUS - VEGAN - BUDGET BYTES
From budgetbytes.com
MOROCCAN COUSCOUS WITH ROASTED VEGETABLES RECIPE - RECIPES.NET
From recipes.net
COUSCOUS SALAD RECIPE MADE WITH ROASTED VEGGIES AND PEARL …
From madaboutfood.co
COUSCOUS WITH ROASTED VEGETABLES [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
ROASTED VEGGIES AND FETA WHOLE MEAL COUSCOUS - RAMONA'S CUISINE
From ramonascuisine.com
COUSCOUS WITH ROASTED VEGETABLES - KIKKOMAN RECIPES
From kikkoman.eu
ROAST VEGETABLE COUSCOUS SALAD - BAKE PLAY SMILE
From bakeplaysmile.com
COUSCOUS WITH ROASTED VEGETABLES RECIPE | RICESELECT®
From riceselect.com
ROASTED VEG COUSCOUS | JAMIE MAGAZINE RECIPES - JAMIE OLIVER
From jamieoliver.com
ROASTED VEG COUSCOUS - CHEF NOT REQUIRED...
From chefnotrequired.com
ITALIAN ROASTED VEGETABLE COUSCOUS - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
WARM ISRAELI COUSCOUS SALAD WITH ROASTED VEGETABLES RECIPE
From thewanderlustkitchen.com
MOROCCAN COUSCOUS RECIPE - THE LAST FOOD BLOG
From thelastfoodblog.com
ROASTED VEGETABLE COUSCOUS: VEGETARIAN DISH FOR EVERYBODY
From thesouthafrican.com
QUICK DINNER RECIPE: COUSCOUS WITH ROASTED VEGETABLES - SAFFRON …
From saffrontrail.com
ROASTED VEGETABLE COUSCOUS - SIMPLY SCRATCH
From simplyscratch.com
COUSCOUS WITH ROASTED VEGETABLES. - WRITES4FOODWRITES4FOOD
From writes4food.com
ROASTED VEGETABLE COUSCOUS MEAL PREP - BUDGET BYTES
From budgetbytes.com
ROASTED VEGETABLE COUSCOUS SALAD - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
MOROCCAN COUSCOUS WITH CHICKPEAS AND ROASTED VEG - THE PESKY …
From thepeskyvegan.com
30+ VEGETABLE SIDE DISHES - FAMILYSTYLE FOOD
From familystylefood.com
ROASTED VEGETABLE AND CHICKPEA COUSCOUS - OLIVE TOMATO
From olivetomato.com
COUSCOUS WITH ROASTED VEGETABLES - ANNABEL LANGBEIN – RECIPES
From langbein.com
COUSCOUS WITH GRILLED VEGETABLES RECIPE - HOME & PLATE
From homeandplate.com
ROASTED VEGETABLE COUSCOUS BY KARYL'S KULINARY KRUSADE
From karylskulinarykrusade.com
COUSCOUS WITH ROASTED VEGGIES - A MAGNIFICENT, VEGETARIAN DISH
From thesouthafrican.com
VEGETARIAN COUSCOUS RECIPES UK - INTO VAST CHRONICLE PICTURE ARCHIVE
From cacabobagem.blogspot.com
ROASTED VEGETABLE COUSCOUS - WHAT JESSICA BAKED NEXT
From whatjessicabakednext.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #side-dishes #vegetables #african #middle-eastern #easy #moroccan #grains #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #pasta-rice-and-grains #peppers #3-steps-or-less
You'll also love