Curry Vegetable Couscous
This Curry Vegetable Couscous is spicy and filled with flavor from the roasted vegetables
Servings: 2 Servings
Calories: 361kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 361kcal | Carbohydrates: 64g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 346mg | Potassium: 735mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1585IU | Vitamin C: 79.6mg | Calcium: 43mg | Iron: 2.1mg