Healthy Couscous with Roasted Mediterranean Vegetables Ww
Elevate your weeknight dinners with this Healthy Couscous with Roasted Mediterranean Vegetables recipe—a vibrant, wholesome dish brimming with bold flavors and nourishing ingredients. Perfectly fluffy couscous is combined with a colorful medley of oven-roasted zucchini, eggplant, red bell pepper, and cherry tomatoes, all seasoned with a fragrant blend of oregano, smoked paprika, and cumin. A drizzle of olive oil enhances the natural sweetness of the caramelized vegetables, while fresh parsley and a bright squeeze of lemon juice add a refreshing finishing touch. This quick and easy recipe, ready in just 40 minutes, is not only a feast for the eyes but also a healthy, satisfying option for meal prep or a light lunch. Serve it warm or at room temperature and savor the deliciously Mediterranean flavors in every bite!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups boiling water (or vegetable stock)
- 1 medium zucchini
- 1 medium eggplant
- 1 medium red bell pepper
- 1 small red onion
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cumin
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Wash and chop the zucchini, eggplant, red bell pepper, and red onion into even bite-sized pieces.
Place the chopped vegetables along with the cherry tomatoes onto a large baking sheet.
Drizzle the vegetables with the olive oil and sprinkle with dried oregano, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss well to ensure the vegetables are evenly coated.
Spread the vegetables out into a single layer and roast in the preheated oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
While the vegetables are roasting, prepare the couscous. Place the couscous in a heatproof bowl and pour the boiling water (or vegetable stock) over it. Cover the bowl with a lid or plate and let sit for 5 minutes.
Fluff the couscous with a fork to separate the grains once it has absorbed the liquid.
When the roasted vegetables are done, combine them with the couscous in a large mixing bowl.
Chop the fresh parsley finely and add it to the bowl along with the lemon juice. Toss everything together until well-mixed.
Taste and adjust seasoning with additional salt, pepper, or lemon juice, if needed.
Serve warm or at room temperature. Enjoy your Healthy Couscous with Roasted Mediterranean Vegetables!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 45.0 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2613 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
