When you need a side dish or a delicious vegetarian main meal, try this roasted vegetable couscous recipe. This recipe is only 5 SmartPoints per serving on Weight Watchers, so it’s a perfect compliment to a meal or a meal itself.
Finding healthy side dishes can be a challenge. It’s so easy to reach for those french fries or side salad with loads of cheese, croutons or dressing. But it doesn’t have to be that way.
We all should add more vegetables to our diets. This is a struggle for me, but I also know how important it is. Now that I have 2 toddlers that I have to feed, I’m really trying to be more conscience of what I’m eating.
Am I perfect at it? Heck no! No parent is perfect at anything, and that’s something I have had to learn through the years. But I try. And I’ve learned some hacks along the way to help kids eat more foods.
You can make simple side dishes that are healthy and easy. And taste great. Roasting vegetables is one way that I try to add more vegetables to my diet (and for my kids).
I also have learned that mixing veggies with couscous can make any main dish fabulous.
If you are interested in additional vegetarian recipes, I suggest trying the green bean casserole recipe (great for holidays) or the vegetable gumbo recipe.
To make this roasted vegetable couscous recipe:
- Roast the Vegetables
Preheat the oven to 350 degrees.
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In a small bowl, mix together the zucchini, squash and grape tomatoes. Sprinkle with salt and pepper.
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Place the veggies on a cookie sheet, and bake for about 10 minutes. You want them to still be crispy when they are completed.
- Cook the Couscous
Add 1 cup of water for every 1 cup of couscous you are making.
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Once the couscous is done cooking, mix in the yogurt and stir. This is to make it creamy. Add in the roasted veggies. Add more salt and pepper if needed. Serve immediately.
Roasted Vegetable Couscous
Ingredients
- 1 cup couscous cooked
- 1 medium zucchini chopped
- 1 medium squash chopped
- 1/2 container container grape tomatoes halved
- 1 container container of plain Greek yogurt I used Chibani
- salt and pepper
Instructions
Roast the vegetables:
- Preheat the oven to 350 degrees.
- In a small bowl, mix together the zucchini, squash and grape tomatoes. Sprinkle with salt and pepper.
- Place the veggies on a cookie sheet, and bake for about 10 minutes. You want them to still be crispy when they are completed.
Cook the couscous:
- Add 1 cup of water for every 1 cup of couscous you are making.
- Once the couscous is done cooking, mix in the yogurt and stir. This is to make it creamy. Add in the roasted veggies. Add more salt and pepper if needed. Serve immediately.
Thank you Kenzie. I have to admit that it is pretty darn good and the fresh veggies are perfect in this dish.
This looks amazing! I love anything with fresh veggies and can’t wait to try it out!
Thanks Missy! I still have lots of planning and preparing for the tutorial, but it should be happening eventually. I really need another day in the week – that would be so helpful!
You know, quinoa is so trendy right now (and I have some great quinoa recipes coming to the blog soon) that I always forget about couscous. But you are so right…it’s so good. And there are SO many options with it.
Thank you lady! This dish could totally be a full blown meal – it’s so filling. And easy to make…oh and creamy. I love creamy with it not being a ton of points. I’m sure I will be picking your brain more on the tutorials! I gotta figure that part out.
Can’t wait for the tutorial!
Couscous is one of my favorites! So excited for this change and I can’t wait to see the tutorial!
To be honest I don;t know what I am most excited for…the couscous or the tutorials. Can I go with both please? So awesome on both counts!