Best 6 Healthy Couscous With Roasted Mediterranean Vegetables Ww Recipes

Embark on a culinary journey to create a delectable and nutritious meal with our comprehensive guide to cooking "Healthy Couscous with Roasted Mediterranean Vegetables ww". Discover a symphony of flavors and textures as you combine the nutty goodness of whole wheat couscous with an array of vibrant Mediterranean vegetables, all roasted to perfection. This dish is not only a feast for the senses but also a powerhouse of essential nutrients, providing a balanced and wholesome meal that nourishes your body and soul. Get ready to tantalize your taste buds and indulge in a delightful dish that celebrates the flavors of the Mediterranean, while promoting your overall well-being.

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ROASTED VEGGIES WITH COUSCOUS

Roasted Veggies with Couscous image

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.

Provided by 747

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 large zucchini, thickly sliced
4 ounces button mushrooms, quartered
1 red bell pepper, chopped
1 tablespoon olive oil
3 cups water
1 teaspoon salt
2 tablespoons olive oil
2 cups couscous
2 tablespoons balsamic vinegar

Steps:

Preheat your grill to a high heat, outdoor or indoor.
Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

Nutrition Facts : Calories 224 calories, Carbohydrate 36.8 g, Fat 5.5 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 301.4 mg, Sugar 2.1 g

ROASTED VEG & COUSCOUS SALAD

Roasted veg & couscous salad image

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Provided by Good Food team

Categories Lunch, Main course, Side dish

Time 50m

Number Of Ingredients 13

Ingredients

1 red and 1 yellow pepper , halved and deseeded
½ butternut squash
2 courgettes , thickly sliced
4 garlic cloves , leave skin on
3 tbsp extra-virgin olive oil
1 red onion , thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
250g couscous
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint , roughly chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS

Mediterranean Roasted Vegetable Couscous image

This is one of my favourite, quick and healthy evening meals. I chop all the vegetables up and pop them in the oven; the rest takes 5 minutes to pull together. I normally grill some lemony chicken to go with it, but it's delicious on its own.

Provided by Clare E-Foodie Jones

Categories Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 large red onion, cut in eights
1 red pepper, cut in eights
1 yellow pepper, cut in eights
1 courgette, cut in 1/4 inch diagonal pieces
1 cup chopped fresh coriander (cilantro)
1 cup chopped of fresh mint
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cinnamon
60 g dried apricots, chopped
1 head garlic
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
50 g pine nuts, roasted
250 g couscous
350 ml chicken stock
2 tablespoons extra virgin olive oil
salt
black pepper

Steps:

In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
Season with salt and pepper and serve.

Nutrition Facts : Calories 563.1, Fat 17.9, SaturatedFat 2.1, Cholesterol 2.7, Sodium 156.6, Carbohydrate 88.8, Fiber 11.6, Sugar 14.6, Protein 16.9

HEALTHY COUSCOUS WITH ROASTED MEDITERRANEAN VEGETABLES (WW)

Healthy Couscous With Roasted Mediterranean Vegetables (Ww) image

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!)

Provided by Shuzbud

Categories Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

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

Steps:

Heat the oven to 350°F or 180°C.
Put the olive oil and garlic in a roasting/ baking pan.
Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
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.
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.
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.
When cooked, fluff the couscous with a fork.
Remove the veggies from the oven, add the couscous, stir and serve hot!

ROASTED VEG COUSCOUS

Roasted veg couscous image

This warm autumnal salad works for dinner but is also really easy to stick in a lunchbox for work

Categories Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 medium Yellow Pepper deseeded and cut into chunks
1 medium Red pepper(s) deseeded and cut into chunks
1 small Red onion(s) thickly sliced into rounds
1 medium Courgette thickly sliced
4 spray(s) Calorie controlled cooking spray
0.5 teaspoons Garlic Granules
300 g Wholewheat Couscous, dry
1 cube(s) Vegetable stock cube(s) made up with 450ml hot water
20 ml Lemon Juice, Fresh
2 tablespoons Coriander, fresh rougly chopped
2 tablespoons Parsley, fresh roughly chopped

Steps:

Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the peppers, red onion and courgette in a roasting tin. Mist with the cooking spray, then season with the garlic granules, salt and freshly ground black pepper.
Roast the vegetables for 30 minutes, turning halfway, until tender and golden.
Meanwhile, put the couscous in a large, heatproof bowl. Pour over the hot stock, cover and leave for 10 minutes. When the couscous has absorbed the stock and is tender, stir through the lemon juice and fluff up the grains with a fork.
Add the roasted veg and herbs to the couscous. Season and stir gently to combine.

Nutrition Facts : Calories 136 kcal

MEDITERRANEAN COUSCOUS SALAD WITH ROASTED VEGETABLES

Mediterranean Couscous Salad with Roasted Vegetables image

Categories Salad Garlic Olive Side Roast Vegetarian Basil Leek Eggplant Bell Pepper Zucchini Chill Vegan Couscous Capers Boil Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
2 medium-size zucchini, each cut lengthwise into 4 wedges
3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch-wide strips
10 large garlic cloves, unpeeled
3 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 1/2 cups water
1 teaspoon salt
1 10-ounce box couscous
1 cup pitted brine-cured black olives (such as Kalamata), halved
6 tablespoons fresh lemon juice
3 tablespoons drained capers
3 tablespoons thinly sliced fresh basil

Steps:

Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Tips:

Use fresh vegetables: Fresh vegetables will give your couscous dish a more vibrant flavor and color. If you can, buy your vegetables from a local farmers market or organic grocery store.
Roast the vegetables: Roasting the vegetables will caramelize their natural sugars and give them a slightly smoky flavor. This will also help to bring out their sweetness.
Use a variety of vegetables: Don't be afraid to mix and match different vegetables in your couscous dish. Some good options include zucchini, squash, carrots, broccoli, and cauliflower.
Season the vegetables well: Before roasting the vegetables, be sure to season them with salt, pepper, and any other desired spices.
Cook the couscous according to package directions: Couscous is a versatile grain that can be cooked in a variety of ways. Be sure to follow the package directions for the best results.
Fluff the couscous with a fork: Once the couscous is cooked, be sure to fluff it with a fork to separate the grains.
Add the vegetables to the couscous: Once the vegetables are roasted and the couscous is cooked, add the vegetables to the couscous and stir to combine.
Serve the couscous warm or cold: Couscous can be served warm or cold. If you're serving it cold, be sure to let it cool completely before refrigerating.

Conclusion:

This healthy couscous dish with roasted Mediterranean vegetables is a delicious and nutritious meal that can be enjoyed for lunch, dinner, or a side dish. The couscous is a good source of fiber and protein, while the vegetables are packed with vitamins, minerals, and antioxidants. This dish is also a good source of healthy fats, thanks to the olive oil and nuts.