Roasted Vegetables with Couscous

An ideal dish for those days when you crave a light lunch or dinner with plenty of vegetables.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, yellow, fresh

  • 2 piece Small pumpkins

  • 2 piece Onion, raw

  • 3 spoons Oil, olive

  • 200 g Couscous, dry

  • pieces Water

  • 0.75 teaspoons Salt, table

  • 2 spoons Parsley, fresh

Steps

  1. Preheat the oven to 200 degrees Celsius. Grease a deep rectangular baking dish with a little oil. Clean and wash the vegetables. Cut the bell pepper into thin strips, the zucchini into thicker slices, and the onion and tomatoes into wedges.

  2. Place all the chopped vegetables, except the tomatoes, into the baking dish, drizzle with oil, and season with salt. Mix the vegetables well. Place the dish in the preheated oven for 35 to 40 minutes, allowing the vegetables to soften and roast nicely. After about 20 minutes of baking, add the chopped tomatoes to the dish.

  3. While the vegetables are roasting, prepare the couscous. Place it in a bowl, season with salt, and pour in enough boiling water to fully cover the grains. Cover the bowl and let it sit until the couscous absorbs all the liquid and swells.

  4. Once the couscous has swollen, fluff it with a fork to separate the grains. Arrange it on plates and generously top with the roasted vegetables. Garnish the prepared dish with chopped parsley and serve.

Nutrition Information (Per 100g)

  • Calories: 125.53 kcal
  • Fat: 3.05 g
    • Saturated Fat: 0.31 g
  • Carbohydrates: 19.74 g
    • Sugars: 1.22 g
  • Protein: 3.36 g
  • Fiber: 1.73 g

Advice

The vegetables can be seasoned before roasting with any fresh or dried herbs and spices (chili powder, ground coriander, rosemary, oregano, thyme, etc.). You can also use other vegetables if desired. Eggplant, chili peppers, spinach, etc., work great.