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Basil Roasted Vegetables Over Couscous

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  Minced fresh basil 2 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Zucchini 2 Medium, cut into 1-inch slices
  Red bell pepper 1 Medium, cut into 1-inch pieces
  Yellow bell pepper 1 Medium, cut into 1 -inch pieces
  Red onion 1 Medium, cut into 8 wedges
  Mushrooms 8 Ounce (1 Package)
  Hot cooked couscous 3 Cup (48 tbs)
  Basil flavored chevre 3 Ounce, crumbled (1 Package, Goat Cheese)
  Pepper 1⁄8 Teaspoon

Preheat oven to 425°.
Combine first 5 ingredients in a large bowl.
Add zucchini, bell peppers, onion, and mushrooms; toss well to coat.
Arrange vegetables in a single layer in a shallow roasting pan.
Bake at 425° for 35 minutes or until tender and browned, stirring occasionally.
Spoon roasted vegetables over couscous, and top with cheese.
Sprinkle with pepper.
Garnish with fresh basil sprigs, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1594 Calories from Fat 434

% Daily Value*

Total Fat 49 g74.9%

Saturated Fat 22.5 g112.6%

Trans Fat 0 g

Cholesterol 89.3 mg29.8%

Sodium 884.3 mg36.8%

Total Carbohydrates 222 g73.9%

Dietary Fiber 22.5 g89.8%

Sugars 28.1 g

Protein 70 g139.4%

Vitamin A 160.1% Vitamin C 826.6%

Calcium 99.8% Iron 51.2%

*Based on a 2000 Calorie diet

Basil Roasted Vegetables Over Couscous Recipe