Curry Vegetable Couscous
This Curry Vegetable Couscous is spicy and filled with flavor from the roasted vegetables
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 2 Servings
- 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
Preheat oven to 475 degrees F
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.
On a foil lined sheet pan add zucchini, squash, onion, peppers and tomatoes. Drizzle with olive oil and sprinkle with salt.
Place pan in oven and roast vegetables for 25 minutes.
Add steamed couscous to serving bowl and pour vegetable mixture, including juices, over the top. Lightly mix together and serve.
Calories: 361kcal | Carbohydrates: 64g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 346mg | Potassium: 735mg | Fiber: 6g | Sugar: 7g | Vitamin A: 31.7% | Vitamin C: 96.5% | Calcium: 4.3% | Iron: 11.6%