Roasted Vegetable Couscous With Marinated Tomatoes Recipe

Name: Roasted Vegetable Couscous With Marinated Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 portabella mushroom caps, gills removed, cut into 1/4-inch pieces, about 2 cups; 1 red bell pepper, cut into 1/4-inch pieces, about 1 cup; 1 medium zucchini, cut into 1/4-inch pieces, about 1 cup; 1 medium yellow squash, cut into 1/4-inch pieces, about 1 cup; 1/2 red onion, cut into 1/4-inch pieces, about 1/2 cup; 3 tablespoons herb-infused oil, divided (feel free to substitute with olive oil); Salt and Pepper; 1/4 teaspoon dried basil; 1 pint cherry tomatoes, quartered, about 1 cup; 1 tablespoon balsamic vinegar; 1 tablespoon extra virgin olive oil; 1 pinch crushed red pepper flakes; 1 cup plain whole wheat couscous; 1 cup low sodium vegetable broth; 4 ounces fresh mozzarella, cubed, about 1/2 cup; 1 bunch fresh arugula leaves, about 3 cups; 2 tablespoons fresh basil, chopped

Servings: persons

2 portabella mushroom caps, gills removed, cut into 1/4-inch pieces, about 2 cups
1 red bell pepper, cut into 1/4-inch pieces, about 1 cup
1 medium zucchini, cut into 1/4-inch pieces, about 1 cup
1 medium yellow squash, cut into 1/4-inch pieces, about 1 cup
1/2 red onion, cut into 1/4-inch pieces, about 1/2 cup
3 tablespoons herb-infused oil, divided (feel free to substitute with olive oil)
Salt and Pepper
1/4 teaspoon dried basil
1 pint cherry tomatoes, quartered, about 1 cup
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 pinch crushed red pepper flakes
1 cup plain whole wheat couscous
1 cup low sodium vegetable broth
4 ounces fresh mozzarella, cubed, about 1/2 cup
1 bunch fresh arugula leaves, about 3 cups
2 tablespoons fresh basil, chopped

1
Preheat the oven to 400u00b0
2
Place the vegetables onto a baking sheet lined with parchment paper and coated with cooking oil spray. Drizzle 1 tablespoon olive oil over the vegetables. Sprinkle with the salt, pepper and dried basil. Toss to coat. Roast for 30 minutes.
3
Place the cherry tomatoes into a small bowl. Pour the balsamic vinegar and 1 tablespoon olive oil over top. Season with salt, pepper and crushed red pepper. Stir until all the tomatoes are covered. Let sit for 25 to 30 minutes. Stir tomatoes every 5 minutes or so to help the flavors marry together.
4
Add the couscous into a medium pot with lid. Stir in the vegetable broth and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Bring the couscous to a boil over medium high heat. Cover the pot with a lid. Remove the pot from the heat and let sit for 5 minutes. Fluff with a fork to break up any clumps.
5
To assemble the dish, place a handful of arugula on a plate. Top with couscous and roasted vegetables. Top with mozzarella chunks and the cherry tomatoes with their dressing. Drizzle with additional oil and sprinkle with basil to make the flavors pop!

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 17 ingredients. The key ingredients include: 2 portabella mushroom caps, gills removed, cut into 1/4-inch pieces, about 2 cups, 1 red bell pepper, cut into 1/4-inch pieces, about 1 cup, 1 medium zucchini, cut into 1/4-inch pieces, about 1 cup, 1 medium yellow squash, cut into 1/4-inch pieces, about 1 cup, and more.

Yes, Roasted Vegetable Couscous With Marinated Tomatoes 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.

Roasted Vegetable Couscous With Marinated Tomatoes

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