5 from 1 vote
Curry Vegetable Couscous topped with a pork chop in a blue bowl.
Curry Vegetable Couscous
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This Curry Vegetable Couscous is spicy and filled with flavor from the roasted vegetables

Course: Side Dish
Cuisine: Mediterranean
Keyword: Curry Vegetable Couscous
Servings: 2 Servings
Calories: 361 kcal
Pam - Two Cups of Health: Pam - Two Cups of Health
  • 1 Cup Reduced Sodium Chicken Broth Prefer Manischewitz
  • 3/4 Cup Couscous
  • 1 Tsp Curry powder
  • 3/4 Tsp Lemon Pepper Prefer Mrs. Dash
  • 1 Small Zucchini Diced
  • 1 Small Yellow Squash Diced
  • 1/2 Cup Red onion Sliced
  • 1/2 Cup Red peppers Diced
  • 1/2 Cup Cherry Tomatoes I used mixed colors
  • 2 Tsp Olive oil
  • 1/4 Tsp Sea Salt Prefer Himalayan Pink
  • 1 Small Lemon Juiced
  1. Preheat oven to 475 degrees F

  2. In a medium pot over medium high heat add chicken broth.  When it comes to a full boil, add couscous, curry powder and lemon pepper.  Stir and remove from heat.  Cover with a lid and allow to steam.

  3. On a foil lined sheet pan add zucchini, squash, onion, peppers and tomatoes. Drizzle with olive oil and sprinkle with salt.

  4. Place pan in oven and roast vegetables for 25 minutes.

  5. Add steamed couscous to serving bowl and pour vegetable mixture, including juices, over the top.  Lightly mix together and serve.

Nutrition Facts
Curry Vegetable Couscous
Amount Per Serving
Calories 361 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 346mg 14%
Potassium 735mg 21%
Total Carbohydrates 64g 21%
Dietary Fiber 6g 24%
Sugars 7g
Protein 13g 26%
Vitamin A 31.7%
Vitamin C 96.5%
Calcium 4.3%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.