Healthy Couscous With Roasted Mediterranean Vegetables (Ww)

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!)

• Ready In: 40 mins
• Serves: 2-4

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!