Healthy Couscous with Roasted Mediterranean Vegetables (WW)

My boyfriend likes to eat couscous.  Me too but it always depends on how it’s served.  When I saw this recipe with roasted veggies, I knew we’d love it.  And it was really good.  In one meal, it was gone.  No leftover! It’s healthy.

I’m not with WW but the person wrote : this recipe contains a total of 11 1/2 points.


Healthy Couscous With Roasted Mediterranean Vegetables (WW)
From RecipeZaar
2 servings (Main dish) or 4 servings (side dishes)

  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 red onion
  • 1 yellow bell pepper (I used red)
  • 1 zucchini
  • 1/2 teaspoon Cavenders All Purpose Greek Seasoning
  • 3/4 cup chicken broth (I used fat-free reduced sodium)
  • 1 cup couscous
  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!
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