Roasted Vegetable Couscous with Preserved Lemon

Name: Roasted Vegetable Couscous with Preserved Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 cups Couscous; 2 cups Vegetable broth; 1 whole Zucchini, diced; 1 whole Red bell pepper, diced; 0.5 whole Red onion, chopped; 1 cup Cherry tomatoes; 1 tbsp Preserved lemon, rind only, finely diced; 0.25 cup Fresh parsley, chopped; 2 tbsp Fresh mint, chopped; 3 tbsp Olive oil; 0.5 tsp Cumin, ground; 0.5 tsp Salt; 0.25 tsp Black pepper

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Raja Singh

Time

45 minutes

Servings

Calories

375

Fluffy couscous studded with a colorful array of roasted seasonal vegetables, brightened by the tangy, unique flavor of preserved lemon and fresh herbs.

375

cal

10g

protein

58.5g

carbs

11.3g

fat

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Couscous	1.5 cups	244	8g	50g	0g
Vegetable broth	2 cups	6	0g	2g	0g
Zucchini, diced	1 whole	8	1g	2g	0g
Red bell pepper, diced	1 whole	8	0g	2g	0g
Red onion, chopped	0.5 whole	6	0g	1g	0g
Cherry tomatoes	1 cup	7	0g	2g	0g
Preserved lemon, rind only, finely diced	1 tbsp	1	0g	0g	0g
Fresh parsley, chopped	0.25 cup	1	0g	0g	0g
Fresh mint, chopped	2 tbsp	1	0g	0g	0g
Olive oil	3 tbsp	93	0g	0g	11g
Cumin, ground	0.5 tsp	1	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.25 tsp	0	0g	0g	0g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Couscous	1.5 cups	244	8g	50g	0g
Vegetable broth	2 cups	6	0g	2g	0g
Zucchini, diced	1 whole	8	1g	2g	0g
Red bell pepper, diced	1 whole	8	0g	2g	0g
Red onion, chopped	0.5 whole	6	0g	1g	0g
Cherry tomatoes	1 cup	7	0g	2g	0g
Preserved lemon, rind only, finely diced	1 tbsp	1	0g	0g	0g
Fresh parsley, chopped	0.25 cup	1	0g	0g	0g
Fresh mint, chopped	2 tbsp	1	0g	0g	0g
Olive oil	3 tbsp	93	0g	0g	11g
Cumin, ground	0.5 tsp	1	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.25 tsp	0	0g	0g	0g

Directions

Step 1
Preheat oven to 400°F (200°C). In a large bowl, toss diced zucchini, red bell pepper, red onion, and cherry tomatoes with 2 tbsp olive oil, ground cumin, salt, and pepper.
Step 2
Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Step 3
While vegetables roast, prepare couscous: Bring vegetable broth and 1 tbsp olive oil to a boil in a saucepan. Stir in couscous, cover, remove from heat, and let sit for 5 minutes.
Step 4
Fluff couscous with a fork. Add roasted vegetables, finely diced preserved lemon, chopped parsley, and chopped mint. Toss gently to combine.
Step 5
Taste and adjust seasoning if needed. Serve warm or at room temperature.

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