Roasted Vegetable Couscous
This recipe for Easy Roasted Vegetable Couscous is a delightful and nutritious meal prep option. With minimal effort, you can create a hearty dish that will keep you satisfied throughout the week.
Servings: 2 people
Calories: 565kcal
Equipment
- Large mixing bowl
- Baking tray
- Knife
- Chopping board
- Measuring cup
- Fork or fluffing tool
Ingredients
- 1 cup couscous
- 1 cup vegetable stock use hot water to make the stock
- 1 tablespoon olive oil
- 1 red onion diced
- 1 red bell pepper diced
- 1 carrot peeled and cubed
Seasonings
- 1 tsp paprika
- 1 tsp cumin
- ¼ tsp black pepper to take
- ½ lime juiced
Add ons
- ¼ cup coriander fresh for garnish (optional)
- ½ avocado peeled and diced
Instructions
- Preheat your oven to 200°C (180°C fan).
- In a large mixing bowl, combine the couscous and hot-temperature vegetable stock. Cover the bowl with a clean kitchen towel and let it sit for 5 minutes or until the couscous has absorbed the liquid.
- Meanwhile, spread the diced red onion, red bell pepper, and cubed carrot on a baking tray. Drizzle with olive oil and sprinkle with paprika, cumin and pepper. Toss everything together to ensure the vegetables are evenly coated with the seasonings.
- Place the tray in the preheated oven and roast the vegetables for 15-20 minutes or until they are tender and slightly caramelised.
- While the vegetables are roasting, fluff the couscous with a fork or a fluffing tool to separate the grains.
- Once the vegetables are ready, remove them from the oven and let them cool slightly.
- Add the roasted vegetables to the fluffed couscous, followed by the lime juice. Toss everything together gently to combine the flavours.
- If desired, garnish with fresh coriander and diced avocado for an extra burst of freshness.
- Serve the roasted vegetable couscous warm or at room temperature. Enjoy!
Notes
- Serving Suggestions: Roasted vegetable couscous is a versatile dish that can be enjoyed on its own as a light lunch or paired with your favourite protein for a more substantial meal. Try serving it alongside grilled chicken or roasted salmon for a complete and satisfying dinner.
- Storing Tips: If you're making a large batch of roasted vegetable couscous for meal prep, divide it into individual portions and store them in airtight containers in the fridge. This way, you'll have a quick and convenient meal ready to go throughout the week. The couscous will stay fresh for up to 4 days.
- Tip for making the perfect Couscous: To ensure your couscous turns out perfectly fluffy and not mushy, be sure to measure the liquid accurately. Use a 1:1 ratio of couscous to vegetable stock for best results. Also, fluff the couscous with a fork after it has absorbed the liquid to separate the grains and prevent clumping.
Nutrition
Calories: 565kcal | Carbohydrates: 93g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 514mg | Potassium: 879mg | Fiber: 16g | Sugar: 8g | Vitamin A: 7798IU | Vitamin C: 94mg | Calcium: 143mg | Iron: 4mg