Best 6 Healthy Couscous With Roasted Mediterranean Vegetables Ww Recipes

Embark on a culinary journey to the heart of the Mediterranean with our exquisite Healthy Couscous with Roasted Mediterranean Vegetables. This wholesome dish is a symphony of flavors, textures, and colors that will tantalize your taste buds and nourish your body. Dive into a delectable medley of roasted vegetables, including zucchini, bell peppers, red onion, and tomatoes, each bursting with natural sweetness and caramelized goodness. The succulent vegetables are harmoniously paired with fluffy couscous, a North African grain that provides a delightful nutty flavor and chewy texture. Delight in the vibrant flavors of fresh herbs, zesty lemon, and a touch of aromatic spices that dance on your palate. Each bite is a celebration of the Mediterranean's culinary heritage, offering a perfect balance of health and indulgence.

But that's not all - this recipe article is a treasure trove of culinary delights, featuring a diverse collection of recipes that cater to various dietary preferences and taste palates. From the vibrant and flavorful Lentil Walnut Bolognese to the creamy and comforting Mushroom and Spinach Stuffed Shells, each recipe is a culinary masterpiece in its own right. Whether you're seeking a hearty and satisfying vegan main course or a delectable side dish to complement your favorite protein, this article has something for every food enthusiast. So, prepare to embark on a culinary adventure as you explore the diverse flavors and textures of these carefully curated recipes, each one a testament to the boundless creativity and culinary artistry of the Mediterranean region.

Let's cook with our recipes!

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS

Mediterranean Roasted Vegetable Couscous image

This is one of my favourite, quick and healthy evening meals. I chop all the vegetables up and pop them in the oven; the rest takes 5 minutes to pull together. I normally grill some lemony chicken to go with it, but it's delicious on its own.

Provided by Clare E-Foodie Jones

Categories Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 large red onion, cut in eights
1 red pepper, cut in eights
1 yellow pepper, cut in eights
1 courgette, cut in 1/4 inch diagonal pieces
1 cup chopped fresh coriander (cilantro)
1 cup chopped of fresh mint
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cinnamon
60 g dried apricots, chopped
1 head garlic
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
50 g pine nuts, roasted
250 g couscous
350 ml chicken stock
2 tablespoons extra virgin olive oil
salt
black pepper

Steps:

In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
Season with salt and pepper and serve.

Nutrition Facts : Calories 563.1, Fat 17.9, SaturatedFat 2.1, Cholesterol 2.7, Sodium 156.6, Carbohydrate 88.8, Fiber 11.6, Sugar 14.6, Protein 16.9

ROASTED VEG COUSCOUS

Roasted veg couscous image

This warm autumnal salad works for dinner but is also really easy to stick in a lunchbox for work

Categories Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 medium Yellow Pepper deseeded and cut into chunks
1 medium Red pepper(s) deseeded and cut into chunks
1 small Red onion(s) thickly sliced into rounds
1 medium Courgette thickly sliced
4 spray(s) Calorie controlled cooking spray
0.5 teaspoons Garlic Granules
300 g Wholewheat Couscous, dry
1 cube(s) Vegetable stock cube(s) made up with 450ml hot water
20 ml Lemon Juice, Fresh
2 tablespoons Coriander, fresh rougly chopped
2 tablespoons Parsley, fresh roughly chopped

Steps:

Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the peppers, red onion and courgette in a roasting tin. Mist with the cooking spray, then season with the garlic granules, salt and freshly ground black pepper.
Roast the vegetables for 30 minutes, turning halfway, until tender and golden.
Meanwhile, put the couscous in a large, heatproof bowl. Pour over the hot stock, cover and leave for 10 minutes. When the couscous has absorbed the stock and is tender, stir through the lemon juice and fluff up the grains with a fork.
Add the roasted veg and herbs to the couscous. Season and stir gently to combine.

Nutrition Facts : Calories 136 kcal

HEALTHY COUSCOUS WITH ROASTED MEDITERRANEAN VEGETABLES (WW)

Healthy Couscous With Roasted Mediterranean Vegetables (Ww) image

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!)

Provided by Shuzbud

Categories Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

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

Steps:

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!

CHEAT SHEET ROASTED VEGETABLE COUSCOUS

Cheat Sheet Roasted Vegetable Couscous image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup small broccoli florets (from about 1/2 head)
2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups chicken stock
One 15.5-ounce can chickpeas, drained and rinsed
1 cup couscous
Pinch crushed red pepper flakes, for serving
Juice of 1/2 lemon
Fresh mint leaves, for garnish

Steps:

Preheat the oven to 400 degrees F.
Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes.
Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves.
To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes.

ROASTED VEG & COUSCOUS SALAD

Roasted veg & couscous salad image

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Provided by Good Food team

Categories Lunch, Main course, Side dish

Time 50m

Number Of Ingredients 13

Ingredients

1 red and 1 yellow pepper , halved and deseeded
½ butternut squash
2 courgettes , thickly sliced
4 garlic cloves , leave skin on
3 tbsp extra-virgin olive oil
1 red onion , thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
250g couscous
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint , roughly chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium

MEDITERRANEAN COUSCOUS SALAD WITH ROASTED VEGETABLES

Mediterranean Couscous Salad with Roasted Vegetables image

Categories Salad Garlic Olive Side Roast Vegetarian Basil Leek Eggplant Bell Pepper Zucchini Chill Vegan Couscous Capers Boil Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
2 medium-size zucchini, each cut lengthwise into 4 wedges
3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch-wide strips
10 large garlic cloves, unpeeled
3 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 1/2 cups water
1 teaspoon salt
1 10-ounce box couscous
1 cup pitted brine-cured black olives (such as Kalamata), halved
6 tablespoons fresh lemon juice
3 tablespoons drained capers
3 tablespoons thinly sliced fresh basil

Steps:

Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Tips:

Use whole wheat couscous for a healthier and more fiber-rich option.
Toast the couscous before cooking to enhance its flavor.
Use a variety of vegetables for a colorful and nutritious dish.
Roast the vegetables at a high temperature to caramelize them and bring out their natural sweetness.
Season the vegetables with a flavorful blend of herbs and spices.
Add a squeeze of lemon juice or a drizzle of balsamic vinegar for a finishing touch.

Conclusion:

Healthy Couscous with Roasted Mediterranean Vegetables is a delicious and nutritious dish that is perfect for a healthy lunch or dinner. It is easy to make and can be tailored to your own dietary preferences. With its vibrant colors and flavors, this dish is sure to be a hit at your next gathering.