Roasted Veggie Cous Cous
Ingredients
- 1/2 Eggplant ⓘ
- 1/2 Yellow Pepper ⓘ
- 1 Small Zucchini ⓘ
- 2 Small Carrots ⓘ
- 1/4 Onion ⓘ
- 1 Green Onion ⓘ
- 1 clove Garlic, Peeled And Minced ⓘ
- 1 piece (Thumb Size) Ginger, Peeled And Minced ⓘ
- 1 bunch Parsley (small) ⓘ
- 1 bunch Thyme, Small ⓘ
- 1 sprig Rosemary ⓘ
- 2 leaves Basil ⓘ
- 1 pinch Salt ⓘ
- 1 dash Black Pepper ⓘ
- 1/4 cups Vegetable Broth (or Water) ⓘ
- Olive Oil, For Greasing Pan ⓘ
- 1/2 cups Water ⓘ
Instructions
- 1.
- Dice all of the vegetables and set them aside.
- Preheat oven to 375 degrees F. 2.
- Grease a large roasting pan with olive oil, add the diced vegetables, the minced ginger, the minced garlic, the chopped herbs, salt and pepper.
- Toss to combine.
- 3.
- Add the vegetable broth (or just waterthats what I did) and cook it in the preheated oven at 375 degrees F for about 40 minutes or until caramelized and soft throughout.
- 4.
- For the couscous: Bring the water to a boil in a saucepan.
- Add salt and olive oil and toss in the couscous.
- Stir and remove from heat.
- 5.
- Cover and let it steam for 5 minutes.
- 6.
- Uncover and use a fork to fluff the grains of the couscous.
- 7.
- Mix couscous with the roasted vegetables.
- Add more olive oil if needed.
- Add additional fresh parsley and a slice of lemon to garnish.
- 8.
- Serve warm and enjoy!
Nutrition & Diet Analysis (per serving)
640
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).