Couscous with Roasted Vegetables and Pine Nuts

Couscous with roasted vegetables and pine nuts is an excellent side dish to serve with roasted meat. If meat isnt your preference, simply increase the amount of vegetables, and your lunch or dinner will be ready in no time!

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Couscous, dry

  • 0.5 teaspoons Salt, table

  • 2 piece Small pumpkins

  • 1 piece Eggplant, raw

  • 1 piece Bell pepper, red, fresh

  • 2.5 spoons Oil, olive

  • 70 g Chickpea, cooked

  • 2 spoons Pine nuts

Steps

  1. Place the couscous in a bowl, lightly salt it, and mix. In a small pot, bring a small amount of water to a boil. Pour the boiling water over the couscous (use enough water to completely cover the couscous), then cover the bowl. Let it sit until the couscous absorbs all the liquid and becomes fluffy.

  2. Wash all the vegetables under running water. Drain the chickpeas from the can and rinse them thoroughly under running water. Slice the zucchini into thin rounds. Cut the eggplant into chunks. Remove the stems and seeds from the bell peppers, then cut them into pieces.

  3. Place a pan on the stove and heat it well. Pour olive oil into the heated pan and add all the chopped vegetables. Sauté the vegetables over medium heat while stirring.

  4. Once the couscous has fluffed up, use a fork to break it apart into individual grains. Add the sautéed vegetables, chickpeas, and pine nuts, and mix everything well. Season with salt and pepper to taste.

  5. Serve the prepared couscous on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 135.2 kcal
  • Fat: 2.85 g
    • Saturated Fat: 0.33 g
  • Carbohydrates: 21.6 g
    • Sugars: 1.1 g
  • Protein: 4.06 g
  • Fiber: 2.74 g