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Add a photoCouscous has become one of my new favorite grains: fluffy, flavorful, and light, it wins as an easy dinner fancifier. This veggie couscous is a piece of cake and really yummy and I made it while trying to clean out my fridge, so very versatile; add whatever you like! Keeps very well in the fridge and reheats nicely too.
Raciónes: 3-4 bowls
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Ingredientes
- 4 or 5 asparagus fronds, trimmed of the tough ends
- handful cherry tomatoes, halved
- half a cucumber, finely diced
- 2 scallions, finely diced
- 1 carrot, finely diced
- 2 cups butternut squash, cut into bite size pieces
- 1 cup couscous, uncooked
- 1 tbs Earth Balance Butter (or any butter you like)
- olive oil, garlic powder, salt and pepper to taste
Direcciones
- Preheat your over to 375 degrees. Place asparagus, carrot, and squash on a cookie sheet and toss with olive and oil and salt. Roast in the over until squash is tender, about 15-20 minutes. Scrape veggies and juices into a heat-proof glass bowl, preferably one with a lid (I use Pyrex).
- Boil 1 cup of water with the butter. Add immediately to the bowl of veggies and add the cup of uncooked couscous. Stir in the tomatoes and garlic powder. Put the lid on and let sit for 5-10minutes (depending on your couscous. check the package for directions).
- Stir in cucumber and scallions, add a little more salt to taste, and serve warm. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 3 servings | |
| Calories 280 | |
| Calories from Fat 15 | 5% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 28mg | 1% |
| Potassium 517mg | 15% |
| Total Carbs 57.71g | 15% |
| Dietary Fiber 5.5g | 18% |
| Sugars 3.33g | 2% |
| Protein 9.0g | 14% |
