Healthy Couscous With Roasted Mediterranean Vegetables (Ww) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Compromising on calories shouldn't mean compromising on taste. So I came up with this dish that can be a complete meal or served as a side with lean meat. If you have them available, you could add fresh herbs- rosemary or basil would compliment the other flavours nicely. Serves 4 as a side or 2 as a lunch. By my calculations, this recipe contains a total of 11 1/2 points (my book is a few years old though!) Ingredients:
1 tablespoon olive oil |
2 garlic cloves, crushed |
1 red onion |
1 yellow bell pepper |
1 zucchini |
1/2 teaspoon cavenders all purpose greek seasoning (more or less to your taste) |
3/4 cup chicken broth (i use 1 stock cube and boiling water) |
1 cup couscous |
aluminum foil |
Directions:
1. Heat the oven to 350°F or 180°C.
2. Put the olive oil and garlic in a roasting/ baking pan.
3. Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
4. Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
5. After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
6. While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
7. When cooked, fluff the couscous with a fork.
8. Remove the veggies from the oven, add the couscous, stir and serve hot!
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