Roasted Veg Couscous
Thursday, February 28, 2019. Author Florence Samuels
Thursday, February 28, 2019. Author Florence Samuels
This Moroccan-inspired couscous recipe is full of fiber and important vitamins and minerals. The chickpeas add some protein to help keep you fuller for longer. This dish is low in fat and a great source of B-vitamins!
Serves 4
2 tbsp Olive oil
2 Carrots (diced)
2 Red peppers (sliced)
1 Zucchini (sliced)
1 Red onion (sliced)
2 Garlic cloves
60 ml Lemon juice
1 tsp Turmeric
1 tsp Cumin
1 tsp Cinnamon
1 bunch Coriander
200 g Spinach
200 g Couscous (dried)
2 cups Vegetable stock
220 g Chickpeas (drained)
1. Preheat the oven to 430 F (220 C). Add the carrot, red pepper, zucchini and red onion on a baking dish with 1 tbsp of the olive oil and bake for 15 minutes.
2. In a small bowl, whisk together the rest of the olive oil with the lemon juice, garlic, cumin, coriander, cinnamon and mix well.
3. Add the couscous, turmeric and spinach to a bowl and add in the boiling stock. Cover with plastic wrap to seal in the steam, and let sit for five minutes. Heat the chickpeas until soft.
4. Fluff the couscous with a fork. Add the roasted vegetables and chickpeas to the couscous.
5. Serve warm with a garnish of coriander.
Total calories: 409 kcals
Protein: 14 g (14% of total calories)
Carbs: 68 g (67% of total calories)
Fat: 9 g (19% of total calories)
Use our Plan Advisor to determine which genetically tailored diet and exercise program best fits your needs.
Find out