Roasted Veggie Pesto Couscous
350kcal
Ingredients
Roasted Vegetables
- 4 cups Mixed vegetables Choose a colorful medley
- 2 tablespoons Olive oil For roasting
- to taste Salt
- to taste Pepper
- 1 tablespoon Italian seasoning Optional
Couscous
- 1 cup Couscous Try whole wheat for more nutrition
- 1 cup Vegetable broth Or water
- 1 tablespoon Olive oil For fluffing
- 1 teaspoon Salt For seasoning
Pesto
- 2 cups Fresh basil leaves Can substitute with spinach
- 1/4 cup Pine nuts Can substitute with walnuts or sunflower seeds
- 1/2 cup Grated Parmesan cheese Nutritional yeast for dairy-free option
- 2 cloves Garlic Roast for a sweeter flavor if desired
- 1/2 cup Olive oil Use extra virgin for best flavor
- to taste Salt
- to taste Pepper
Method
Preparation Steps
- Preheat your oven to 425°F (220°C).
- Chop the mixed vegetables into bite-sized pieces and place them on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, and Italian seasoning (if using). Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- Boil the vegetable broth (or water) in a medium saucepan.
- Stir in the couscous and a tablespoon of olive oil. Remove from heat, cover, and let it sit for about 5 minutes.
- Fluff the couscous with a fork after 5 minutes, and season with salt to taste.
- Combine the basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped.
- Add the olive oil gradually while the processor runs until the pesto is smooth.
- Mix the cooked couscous and pesto in a large bowl until well combined.
- Fold in the roasted vegetables gently.
- Serve warm or at room temperature, garnished with extra Parmesan cheese or fresh basil.
Nutrition
Serving1servingCalories350kcalCarbohydrates45gProtein10gFat15gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol10mgSodium300mgPotassium400mgFiber5gSugar3gVitamin A600IUVitamin C30mgCalcium150mgIron2mg
Notes
Garnish with a squeeze of lemon for a fresh finish if desired. Store in an airtight container for up to 3 days in the fridge.