Roasted Summer Vegetables with Couscous

Roasted Summer Vegetables with Couscous

If you’re like me, you like a hot meal at least once a day. But, if you, like me, live in a place with hot summers, you don’t want to heat up your kitchen to achieve said meal. Enter the set-it-and-nearly-forget-it meal: quick-cooking couscous, breaded chicken, and caramelized summer vegetables, roasted while you are at work (or the beach?).  Leave your house for a few hours while the veggies roast, and come back to a nearly-ready meal, compiled in just a few minutes and tasting like distilled summer. 🙂

Roasted Summer Vegetables with Couscous
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Prep Time
15 min
Cook Time
2 hr
Prep Time
15 min
Cook Time
2 hr
435 calories
30 g
0 g
35 g
5 g
5 g
471 g
2379 g
16 g
0 g
29 g
Nutrition Facts
Serving Size
471g
Amount Per Serving
Calories 435
Calories from Fat 306
% Daily Value *
Total Fat 35g
53%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Cholesterol 0mg
0%
Sodium 2379mg
99%
Total Carbohydrates 30g
10%
Dietary Fiber 8g
32%
Sugars 16g
Protein 5g
Vitamin A
100%
Vitamin C
307%
Calcium
10%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Cherry tomatoes
  2. Pearl onions (frozen works great)
  3. Mini peppers
  4. 2-3 TBS olive oil
  5. 1 tsp sea salt
  6. pepper to taste
  7. 2 boxes couscous (garlic is a great flavor!)
  8. frozen breaded chicken (I used Gardein 7-grain Chick'n Tenders)
  9. Basil or other fresh herbs, to garnish
Instructions
  1. Put equal amounts of cherry tomatoes and onions in a deep 9x13 baking dish. Cut the tops off the mini peppers and scrape out the big seed chunks (a few seeds doesn't hurt anything). Add them to the baking dish. Pour olive oil and salt over the vegetables and mix gently. Place in the oven and set to time bake at 400 for 2 hours. It can continue sitting in the oven after the oven has turned off, if you are late coming home.
  2. When you're getting ready to eat, take the veggies out of the oven, place the chick'n on a baking sheet and bake according to package directions (I believe it's around 15-19 minutes). Heat water to boiling for the couscous. Place couscous in a mixing bowl, add spices and a little olive oil if you like, then add the boiling water. Cover and let sit 5 minutes, or until the chick'n is done.
  3. Spoon your couscous into your bowl, top with veggies and basil, and tuck the chick'n in on the side. Enjoy, preferably watching the sunset over water...
Notes
  1. I put the measurements for the amount of veggies I used; you can dial up or down as you like. You can also add sliced summer squash or zucchini.
beta
calories
435
fat
35g
protein
5g
carbs
30g
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The Copper Lemon http://thecopperlemon.com/
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