Vegetable Couscous

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Servings: 4 Difficulty: Intermediate
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A hearty, baked Mediterranean-inspired dish with fluffy couscous and roasted vegetables
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This Vegetable Couscous is a comforting, wholesome meal that combines the soft texture of couscous with the vibrant flavors of fresh vegetables. The dish features tender carrots, crisp green peppers, and savory tomatoes, all baked together to create a unified, aromatic experience. The addition of sesame seeds and cumin adds a subtle nuttiness and warm spice that elevates the simple ingredients. It’s a perfect choice for a light yet satisfying dinner, a healthy lunch option, or a side dish that steals the show. Quick to prepare and easy to customize, this recipe is ideal for busy weeknights or when you want a nutritious, plant-based meal that feels like home cooking.

Vegetable Couscous recipe image
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Vegetable Couscous

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 201.2

Description

This Vegetable Couscous is a comforting, wholesome meal that combines the soft texture of couscous with the vibrant flavors of fresh vegetables. The dish features tender carrots, crisp green peppers, and savory tomatoes, all baked together to create a unified, aromatic experience. The addition of sesame seeds and cumin adds a subtle nuttiness and warm spice that elevates the simple ingredients. It&# 226;ÂÂs a perfect choice for a light yet satisfying dinner, a healthy lunch option, or a side dish that steals the show. Quick to prepare and easy to customize, this recipe is ideal for busy weeknights or when you want a nutritious, plant-based meal that feels like home cooking.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. Bring 1 1/4 cups of water to a boil in a medium saucepan.
  3. Remove the saucepan from heat and stir in the couscous and half of the toasted sesame seeds.
  4. Cover the saucepan and let it stand for 5 minutes until the water is absorbed and couscous is tender.
  5. Meanwhile, in a medium bowl, combine the crushed tomatoes, sliced carrots, diced green pepper, cumin, and salt.
  6. Spoon the cooked couscous into a 6-cup casserole dish, spreading it evenly across the bottom and up the sides about 2 inches.
  7. Spoon the vegetable mixture over the couscous in the casserole dish.
  8. Cover the dish tightly with foil.
  9. Bake in the preheated oven for 35 to 40 minutes, until the vegetables are tender and heated through.
  10. Remove from oven, uncover, and garnish with remaining toasted sesame seeds before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 201.2kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 54.2mg3%
Total Carbohydrate 35.4g12%
Dietary Fiber 6.2g25%
Sugars 5.9g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, you can substitute vegetable broth for the water when cooking the couscous.

Feel free to add other vegetables like bell peppers, zucchini, or spinach to customize the dish to your preference.

If you prefer a crispier top, remove the foil for the last 10 minutes of baking.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

For a gluten-free version, ensure you use certified gluten-free couscous.

Keywords: vegan, vegetarian, couscous, baked, healthy, easy dinner, mediterranean, carrots, tomatoes, green pepper, cumin, sesame seeds, plant-based, weeknight meal, comfort food, gluten-free option, dairy-free, simple recipe, family friendly, make-ahead
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