Vegetarian

Roasted Vegetable Couscous is for Side Dish.

Roasted Vegetable Couscous takes 30 minutes to prepare.

Roasted Vegetable Couscous takes 30 minutes to cook.

Roasted Vegetable Couscous makes 10 servings.

The ingredients for Roasted Vegetable Couscous are:

2 cups dry plain couscous (can use flavored)
14.5 oz can garden vegetable broth
1 medium size carrot
1 medium summer (yellow) squash
1 medium zucchini
1 small to medium yellow or spanish onion
1 medium red bell pepper
2 to 3 cloves of fresh garlic, or 2 T minced garlic
2 splashes of red vine vinegar
olive oil, in desired amounts

season to taste - I used:

italian seasoning
marjarom
savory
mustard powder
garlic powder
salt
pepper
chili powder
lemon pepper
squirt of lemon juice

Here is how you make Roasted Vegetable Couscous:

Chop your vegetables to desired size. Put half of your olive oil in a hot frying pan and saute your vegetables in it. While sauteing your veggies season them to taste.In a saucepan, heat your broth to boiling. Add your olive oil and seasonings. Stir in the couscous and remove from heat. Stir thoroughly and put on lid. Let stand for 4-5 minutes with lid on. Fluff with fork.Stir couscous and roasted vegetables together in serving dish. Serve warm. Number of Servings: 10Recipe submitted by SparkPeople user 140NFUTURE.

The nutritional information for Roasted Vegetable Couscous is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 221.3

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 176.4 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 2.6 g
• Protein: 4.7 g

The dietary needs meet for Roasted Vegetable Couscous is Vegetarian