Best 2 Basil Roasted Vegetables Over Couscous Recipes

Embark on a culinary journey with this tantalizing dish that harmonizes the vibrant flavors of roasted vegetables, tender couscous, and a refreshing basil pesto. Featuring a symphony of colorful bell peppers, zucchini, cherry tomatoes, and red onion, each roasted to perfection, this dish exudes a delightful smoky aroma. Accompanied by fluffy couscous, cooked to a fluffy texture and complemented by a zesty lemon-herb dressing, this meal is a symphony of flavors and textures. The crowning glory is a vibrant basil pesto, bursting with the aromatic essence of basil, garlic, and olive oil, adding a layer of herbaceousness that ties all the elements together. This delectable dish not only satisfies your taste buds but also provides a visual feast, making it a perfect centerpiece for any meal.

In addition to the main recipe, this article offers a diverse collection of other enticing recipes that are sure to tantalize your taste buds. Discover the delightful combination of roasted vegetables and couscous in the "Roasted Vegetable Couscous Salad" recipe, where fresh herbs and a tangy vinaigrette dressing elevate the flavors. For a hearty and comforting meal, try the "Tuscan Vegetable Soup with Orzo," where a medley of vegetables, beans, and pasta come together in a flavorful broth. If you're craving a Middle Eastern twist, the "Moroccan Vegetable Tagine" recipe presents a fragrant and colorful dish featuring tender vegetables slow-cooked in a flavorful blend of spices and aromatic broth. And for those who enjoy a touch of spice, the "Spicy Vegetable Stir-Fry" recipe offers a vibrant and fiery dish, where a variety of vegetables are tossed in a spicy sauce, creating a tantalizing fusion of flavors.

Let's cook with our recipes!

BASIL ROASTED VEGETABLES OVER COUSCOUS

Basil Roasted Vegetables over Couscous image

For some reason, the smell of fresh basil reminds me of springtime. This simple recipes uses the herb to its full advantage. You can add other vegetables to your liking or even add tofu as I sometimes do. For WW Core folks, it's Core plus points for the cheese. If you want all core, try making a very stiff yogurt cheese instead.

Provided by justcallmetoni

Categories Peppers

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1 medium zucchini, cut into 1-inch slices
1 medium yellow squash, cut into 1-inch slices
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
1 (8 ounce) package mushrooms
3 cups hot cooked couscous
1 (3 ounce) package basil-flavored chevre cheese, crumbled (goat cheese)
1/8 teaspoon pepper
fresh basil sprig (optional)

Steps:

Preheat oven to 425°.
Combine first five ingredients in a large bowl; stir well. Add zucchini, yellow squash, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425° for 35 minutes or until tender and browned, stirring occasionally.
Spoon roasted vegetables over couscous, and top with cheese. Sprinkle with pepper. Garnish with fresh basil sprigs, if desired.

Nutrition Facts : Calories 300.6, Fat 10.5, SaturatedFat 5, Cholesterol 16.8, Sodium 276, Carbohydrate 40.8, Fiber 4.8, Sugar 5.7, Protein 13.1

BASIL ROASTED VEGETABLES OVER COUSCOUS

BASIL ROASTED VEGETABLES OVER COUSCOUS image

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
2 medium zucchini, cut into 1-inch slices
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
1 (8-ounce) package mushrooms
3 cups hot cooked couscous
1 (3-ounce) package basil-flavored chèvre (goat cheese), crumbled
1/8 teaspoon pepper
Fresh basil sprigs (optional)

Steps:

Preheat oven to 425°. Combine first 5 ingredients in a large bowl; stir well. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425° for 35 minutes or until tender and browned, stirring occasionally. Spoon roasted vegetables over couscous, and top with cheese. Sprinkle with pepper. Garnish with fresh basil sprigs, if desired. 285 calories

Tips:

Choose firm vegetables: Vegetables that are too soft or delicate may not hold up well to roasting.
Cut vegetables into uniform pieces: This will help them cook evenly. For best results, use a sharp knife to cut vegetables into bite-sized pieces.
Toss vegetables with oil and seasonings: This will help them roast evenly and develop a delicious flavor.
Roast vegetables at a high temperature: This will help them caramelize and develop a crispy texture.
Stir vegetables occasionally: This will ensure that they cook evenly and prevent them from burning.
Use fresh herbs and spices: Fresh herbs and spices will add a delicious flavor to your roasted vegetables.
Serve vegetables immediately: Roasted vegetables are best served immediately after they are cooked.

Conclusion:

Basil Roasted Vegetables over Couscous is a delicious and healthy dish that is perfect for a weeknight meal. The roasted vegetables are flavorful and tender, and the couscous is a hearty and filling base. This dish is also a great way to use up leftover vegetables. If you have any leftover roasted vegetables, you can reheat them and serve them with rice, pasta, or salad.

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