Prep 5 mins
Cook 35 mins
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!)
- 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
- 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!
This was very good made with whole wheat couscous and one cup of chicken broth. Because my husband is a zucchini avoider, I substituted one finely diced carrot, and added it to the preliminary baking with the onion. I used Greek Seasoning (without adding mint) instead of Cavenders Greek Seasoning, which I have never seen in these parts, and next time I might add just a touch more than the 1/2 teaspoon. I served it as a side dish for 3 people and I have about half of it leftover to be served cold with leftover diced chicken. I think it will make a great grain salad.
Makes a great vegetarian dinner. Fallow your suggestion and add some fresh rosemary, other than that made as written. The roasting really brings out all the flavors. Will definitely make again. Thanks so much for the post.
I wanted to have leftovers but couldn't. DH took all the leftovers on his plate. His plate was full. He loved it so much. Me and my son also. Thanks Shuzbud :) Made for Holiday tag