Recipe by 747
"Light fluffy couscous with a touch of olive oil with roasted veggies. Dressed with olive oil and balsamic vinegar. A great vegetarian dish. A delight, summer or winter."
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zucchini, thickly sliced
button mushrooms, quartered
red bell pepper, chopped
Okay...the first time around, I made this as a side dish for some pork chops. My fiance said it was bland. There were leftovers, since he wasn't fond of it (I thought it was okay). Anyways, the next day, I sauteed some tofu and threw the leftover couscous in, making a vegetarian skillet dinner of sorts. It was awesome!! I highly recommend adding the tofu.
Good, easy, but needs a kick. I marinated the veggies in olive oil and balsamic vinegar for a short while before grilling. Then, the left over oil mixture from the marinade I added to the cooked couscous, which stepped it up a bit, along with some pepper. The dish looks nice with the veggies laid out on top, but still there was something missing. Serving with mango chutney was the answer, and then the meal felt complete and satisfying.
I added two chicken boullion cubes to the water which gave the couscous some flavor and used roasted tomatoes and red onions as that was all I had around. I sprinkled it with balsamic vinegar dressing which gave it some great flavor. It turned out pretty good...I will definately make this recipe again, my three year old loved it!
The simple fact is that couscous IS bland. I'd rather have plain pasta. However, if you play with it, anyone can make couscous tasty. I like to chop up a bit of shallot, and saute it a little in the olive oil- maybe a touch of minced garlic clove as well, and then toss in the couscous and coat that too. Then the water (plus definitely a chicken boullioun cube). A touch of salt- up to you. Couscous is an eastern staple, so add some easterny flavours when simmering. Add a pinch of cinnamon, or turmeric, or whatever. Like peas? Mix some in while simmering. I also like to add a bit of chopped green onion. Tease it any way you want, but do something with it- just hints of this or that, or it will be bland. And oh yeah- I did enjoy the recipie.
Very yummy and filling! I would drizzle the oil and vinegar on the veggies after you put them on the couscous to serve, b/c ours was a little bland. I might add some salt and pepper, too. But great and easy!
This is one of our favorite side dishes! I've use all different kinds of vegetables and it always turns out great! Great way to use up veggies in the fridge.
This was pretty good. I actually cut the veggies up really small and mixed them in with the couscous. Thought maybe I could get my son to eat it, but no such luck. Made a very nice side dish for my husband and I though.
I made this tonight and it was simple and delicious. I roasted the vegetables, even though the recipe says to grill them. I added salt, pepper and ground Italian seasoning plus olive oil. The vegetables I used were: red bell pepper, zucchini, yellow squash, cherry tomatoes, yellow onion and sliced Crimini mushrooms. It was a very light and simple dish, but made for a great tasting meal. Thanks for the idea, I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Veggies with Couscous
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 224
** Calories from Fat: 50
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