Roasted Veggie Couscous #SundayFunday

This is a quick and delicious side dish for whatever you are serving up for dinner.  You can use seasonal vegetables and roast them on a closed gas grill or in the oven depending on the weather. 

The Sunday Funday Bloggers are sharing Meal Accompaniments today................

Sneha of Sneha's Recipe is hosting today and asked us to share side dishes or main meal accompaniments.   Let's see what everyone brought to the table.......

• Broccoli Rice Casserole by Making Miracles
• Garlic & Paprika Roasted Cauliflower by Amy's Cooking Adventures
• Roasted Veggie Couscous by A Day in the Life on the Farm
• Matar Bharay Patties by Sneha's Recipe
• Cherry Tomato and Avocado Salad by Mayuri’s Jikoni
• Creamy Macaroni Salad by Palatable Pastime
• Peppery Nasturtium Raita / Nasturtium Yogurt Dip (Using Nasturtium Leaves & Stems by Cook with Renu

Normally I would cook these vegetables on the grill but on the day I made this my grill was being used for rotissserie chicken and I could not turn it into an oven for roasting.  It was a beautiful but hot day.  Luckily I have a Breyville Smart oven and was able to roast these veggies without heating up the house.

It was the perfect accompaniment for this Cider Brined and Glazed Rotisserie Chicken.  It also makes a wonderful, filling, vegetarian main dish if you are not a meat eater.

Salads, Side Dishes, Vegetable Sides, Couscous,

Salads, Vegetables

Middle Eastern

Yield: 6 servings

Author: Wendy Klik

Roasted Vegetable Couscous

Seasonal vegetables roasted and tossed with couscous and a lemony vinaigrette.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 3 T. olive oil, divided
• 2 c. pearl couscous
• 1 1/2 c. water
• 3 mini peppers, diced ( I used one of each color)
• 1 small zucchini, diced
• 1 small summer squash, diced
• 1 small onion, diced
• 2 t. balsamic vinegar
• 4-5 fresh mint leaves, chopped
• 4-5 fresh basil leaves, chopped
• Juice of 2 lemons
• 1/2 c. olive oil
• 1 t. Dijon Mustard
• salt and pepper, to taste

Instructions

1. Heat 1 Tablespoon of the olive oil in a sauce pan.  Add the couscous and cook, stirring until toasted.  Add the water and bring to a boil.  Reduce heat to low, cover and simmer according to package directions.  Uncover, toss with a fork and set aside.
2. Toss the vegetables with the remaining 2 Tablespoons of olive oil and the vinegar.  Season with salt and pepper and pour onto a sheet pan.  Roast in a preheated 375* oven or gas grill with a cover until tender and starting to brown, about 10 minutes.  Set aside.
3. Whisk together the lemon juice, olive oil, salt and pepper.  Set aside.
4. When ready to serve, place the couscous and vegetables in a large bowl with the mint and basil.  Add the dressing and toss to coat.  Season with additional salt and pepper, if needed, and serve.

Notes:

Adapted from a recipe found at Lemon Blossoms

Nutrition Facts

Calories

344.84

Fat (grams)

25.61

Sat. Fat (grams)

3.57

Carbs (grams)

26.81

Fiber (grams)

3.44

Net carbs

23.37

Sugar (grams)

8.39

Protein (grams)

4.21

Sodium (milligrams)

104.79

Cholesterol (grams)

0.00

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