Vegetarian

Cous Cous with Roasted Vegetables is for Lunch.

Cous Cous with Roasted Vegetables takes several minutes to prepare.

Cous Cous with Roasted Vegetables takes several minutes to cook.

Cous Cous with Roasted Vegetables makes 5 servings.

The ingredients for Cous Cous with Roasted Vegetables are:

INGREDIENTS
2 cups peeled butternut squash, cut into 1/4? to 1/2? cubes
2 cups yellow onion, large dice
1 1/2 cups carrots, cut into 1/4? to 1/2? cubes
1 1/2 cups zucchini, cut into 3/4? cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups vegetable broth
2 tablespoons Earth Balance butter
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped

Here is how you make Cous Cous with Roasted Vegetables:

STEPSPreheat the oven to 375 degrees F.Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.Roast for 25 to 30 minutes, turning once with a spatula about midway through.While the vegetables roast, bring the vegetable broth to a boil in a saucepan.Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt to taste.Cover the pan and steep for 15 minutes.Scrape the roasted vegetables and their juices into a large bowl, and add the couscous. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.Cover tightly with a plate and allow to stand for 15 minutes.Add the scallions, toss the couscous and vegetables with a fork, and serve.Makes 5 1 cup servings Number of Servings: 5Recipe submitted by SparkPeople user MEOHMAYA.

The nutritional information for Cous Cous with Roasted Vegetables is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 371.7

• Total Fat: 11.0 g
• Cholesterol: 0.0 mg
• Sodium: 368.1 mg
• Total Carbs: 60.4 g
• Dietary Fiber: 11.7 g
• Protein: 9.4 g