How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Couscous With Roasted Vegetables?

You need 14 ingredients. The key ingredients include: 1 small eggplant, peeled and cut into 3 X 1/2-inch sticks, 2 red bell peppers, cut into 3 X 1/2-inch sticks, 1 yellow bell pepper, cut into 3 X1/2-inch sticks, 1 large red onion, sliced 1/2-inch thick, and more.

Is Couscous With Roasted Vegetables suitable as soups & stews?

Yes, Couscous With Roasted Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Couscous With Roasted Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous With Roasted Vegetables Recipe

Name: Couscous With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, peeled and cut into 3 X 1/2-inch sticks; 2 red bell peppers, cut into 3 X 1/2-inch sticks; 1 yellow bell pepper, cut into 3 X1/2-inch sticks; 1 large red onion, sliced 1/2-inch thick; 2 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1/2 teaspoon fresh basil, chopped; 1/2 teaspoon fresh oregano, chopped; 1/2 teaspoon fresh chives, chopped; 4 garlic cloves, minced; salt and pepper; 2 tablespoons butter; 1 (5 5/8 ounce) box instant couscous with pine nuts (Near East brand); 2 cups low sodium chicken broth

Couscous With Roasted Vegetables

Eats Now Editorial Team · 672 kcal · Soups & Stews

Couscous With Roasted Vegetables – a delicious recipe with eggplant, red bell peppers, yellow bell pepper, red onion, extra virgin olive oil, balsamic vinegar. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Couscous With Roasted Vegetables

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