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Roasted Vegetable Couscous
Recipes
Roasted Vegetable Couscous
4 servings
25 minutes total

Ingredients

  • 12 oz fresh vegetable medley (broccoli, cauliflower, carrots), coarsely chopped
  • 1 ½ tablespoons canola oil, divided
  • 1 ear fresh corn
  • ½ cup prediced red onions
  • 1 cup lower-sodium chicken broth (or stock)
  • 1 teaspoon salt-free Southwest chipotle seasoning
  • ¾ cup plain couscous
  • 1 lemon, for zest/juice

Steps

    1. Preheat oven to 425°F. Microwave vegetables following package instructions, then chop into small pieces. Place on baking tray; coat with 1 tablespoon oil. Bake 10–12 minutes, stirring once halfway through, or until lightly browned and crispy around edges. Meanwhile, remove corn from cob.
    2. Preheat medium saucepan on medium-high 1–2 minutes. Place remaining ½ tablespoon oil in pan, then add onions and corn; cook and stir 2–3 minutes or until onions soften. Add broth and seasoning; bring to a boil.
    3. Remove pan from heat; stir in couscous, cover, and let stand 5 minutes. Zest/grate lemon peel (no white ½ teaspoon); squeeze lemon for juice (2 tablespoons). Fluff couscous with a fork; fold in (stir gently) roasted vegetables, zest, and juice. Serve.

Amount per ¼ recipe serving: Calories 220, Total Fat 6g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 135mg, Total Carb 37g, Fiber 5g, Sugars 5g, Protein 7g, Calc 4%, Vitamin A 60%, Vitamin C 70%, Iron 4%