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    You are in: Home / Recipes / Couscous With Roasted Vegetables Recipe
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    Couscous With Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Shari Jones's Note:

    North African in Origin. This dish can be served at room temperature or warm. I got this recipe from my gourmet club, it was part of the Mediterranean menu. It was a hit that we love.

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    Units: US | Metric


    1. 1
      Vegetables-. Preheat oven to 425 degrees. Combine the first 4 ingredients in a large, shallow roasting pan. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended. Drizzle the mixture over the vegetables and stir to coat. Roast uncovered, until the vegetables are tender, (about 20 minutes), stirring once halfway through the roasting time.
    2. 2
      Couscous-. In a saucepan, heat butter, add couscous and stir to coat. Cook until it is starting to brown. Add seasoning package. Add boiling broth, stir, cover, and remove form the heat. Let stand for 5 minutes. Place in a serving bowl, fluff with a fork and arrange vegetables on top.

    Ratings & Reviews:

    • on February 26, 2012


      Beautiful presentation and tasted delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Couscous With Roasted Vegetables

    Serving Size: 1 (232 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 325.6
    Calories from Fat 246
    Total Fat 27.3 g
    Saturated Fat 4.5 g
    Cholesterol 10.1 mg
    Sodium 65.0 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 5.7 g
    Sugars 6.7 g
    Protein 7.3 g

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