Healthy Couscous With Roasted Mediterranean Vegetables (Ww) – a delicious recipe with olive oil, garlic, red onion, yellow bell pepper, zucchini, Cavenders. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat the oven to 350u00b0F or 180u00b0C.
2
Put the olive oil and garlic in a roasting/ baking pan.
3
Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
4
Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
5
After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
6
While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
7
When cooked, fluff the couscous with a fork.
8
Remove the veggies from the oven, add the couscous, stir and serve hot!
204
kcal
Calories
6
g
Fat
21
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 garlic cloves, crushed, 1 red onion, 1 yellow bell pepper, and more.
Yes, Healthy Couscous With Roasted Mediterranean Vegetables (Ww) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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