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Couscous Salad With Roasted Vegetables

 
One serving costs about $2.25

$2.25 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian side dish,salad
spoonacular Score:81%

Spoonacular Score: 81%

 

Couscous Salad With Roasted Vegetables is a side dish that serves 10. One portion of this dish contains approximately 12g of protein, 16g of fat, and a total of 363 calories. For $2.25 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Foodista has 3 fans. If you have basil pesto, regular couscous, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is amazing. Try Israeli Couscous Salad with Roasted Vegetables, Couscous Salad With Roasted Vegetables And Chickpeas, and Israeli Couscous Salad with Mediterranean Roasted Vegetables for similar recipes.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Waterbrook Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 20 dollars.

Waterbrook Reserve Chardonnay

Beautiful and golden in color, this chardonnay has persistent ripe pear and lychee flavors that are complemented by a subtle, sweet toasty oak. Very balanced acid harmonizes the thick viscosity of this ripe and decadent wine.

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups couscous
couscous
3 cups
3 cups chicken stock
chicken stock
6 Tbsps
6 Tbsps olive oil
olive oil
0.5 cups
0.5 cups sun-dried tomatoes
sun-dried tomatoes
3 Tbsps
3 Tbsps basil pesto
basil pesto
3 Tbsps
3 Tbsps balsamic vinegar
balsamic vinegar
1 pinch
1 pinch salt and pepper
salt and pepper
1 cup
1 cup feta cheese
feta cheese
2 medium
2 medium zucchinis
zucchinis
2 medium
2 medium yellow squashes
yellow squashes
1
1  red bell pepper
red bell pepper
8
8  brown mushrooms
brown mushrooms
4
4  garlic cloves
garlic cloves
2 cups
2 cups butternut squash
butternut squash
0.5 cups
0.5 cups red onions
red onions
2 cups
2 cups asparagus
asparagus
some
some olive oil
olive oil
some
some balsamic vinegar
balsamic vinegar
2 cups couscous
2 cups
couscous
3 cups chicken stock
3 cups
chicken stock
6 Tbsps olive oil
6 Tbsps
olive oil
0.5 cups sun-dried tomatoes
0.5 cups
sun-dried tomatoes
3 Tbsps basil pesto
3 Tbsps
basil pesto
3 Tbsps balsamic vinegar
3 Tbsps
balsamic vinegar
1 pinch salt and pepper
1 pinch
salt and pepper
1 cup feta cheese
1 cup
feta cheese
2 medium zucchinis
2 medium
zucchinis
2 medium yellow squashes
2 medium
yellow squashes
1  red bell pepper
1
red bell pepper
8  brown mushrooms
8
brown mushrooms
4  garlic cloves
4
garlic cloves
2 cups butternut squash
2 cups
butternut squash
0.5 cups red onions
0.5 cups
red onions
2 cups asparagus
2 cups
asparagus
some olive oil
some
olive oil
some balsamic vinegar
some
balsamic vinegar

Equipment

oven
oven
pot
pot
oven
oven
pot
pot


Instructions

Put the couscous (Israeli pearl couscous) in a pot and pour over the hot stock and simmer for 15 to 20 minutes until the stock is absorbed. (You do not have to cook the western style couscous which is pre-steamed and instant.) Preheat the oven to 400* F. Grease an ovenproof dish with nonstick spray. Arrange the vegetables, except the asparagus in a single layer in the prepared dish and drizzle with olive oil. Roast for about 20 to 25 minutes until the vegetables are done but still crisp - add the asparagus after the first 10 minutes of roasting and stir the vegetables slightly. When the vegetables are done sprinkle with a little balsamic vinegar. When the couscous are done stir in the extra-virgin olive oil, sun-dried tomatoes, and pesto to make the couscous moist and fragrant. Add the balsamic vinegar, salt and pepper. Add the roasted vegetables to the couscous and mix with the couscous. Add the feta cheese and mix with the roasted vegetables and couscous. This salad can be served warm or cooled down to room temperature and it is delicious served with beef or chicken.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.25
Ingredient
2 cups couscous
3 cups chicken stock
6 tablespoons olive oil
½ cups sun-dried tomatoes
3 tablespoons basil pesto
3 tablespoons balsamic vinegar
1 cup feta cheese
2 mediums zucchinis
2 mediums yellow squashes
1 red bell pepper
8 brown mushrooms
4 garlic cloves
2 cups butternut squash
½ cups red onions
2 cups asparagus
some olive oil
some balsamic vinegar
Price
$2.72
$2.31
$1.00
$3.58
$0.77
$0.41
$3.54
$1.12
$1.73
$0.60
$0.89
$0.27
$0.62
$0.27
$2.38
$0.17
$0.14
$22.50

Tips

Health Tips

  • Couscous is actually a type of pasta made with flour and water. Whole wheat couscous is a bit healthier, but a better swap for health-conscious cooks would be quinoa. Plus, quinoa is gluten free (couscous isn't).

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
362 Calories
11g Protein
16g Total Fat
43g Carbs
46% Health Score
Limit These
Calories
362
18%

Fat
16g
25%

  Saturated Fat
4g
27%

Carbohydrates
43g
15%

  Sugar
9g
10%

Cholesterol
15mg
5%

Sodium
342mg
15%

Get Enough Of These
Protein
11g
24%

Vitamin A
3912IU
78%

Vitamin C
39mg
48%

Manganese
0.69mg
34%

Vitamin B2
0.47mg
28%

Vitamin B3
4mg
24%

Potassium
809mg
23%

Phosphorus
229mg
23%

Vitamin B6
0.46mg
23%

Vitamin K
23µg
23%

Copper
0.41mg
20%

Fiber
4g
20%

Folate
72µg
18%

Vitamin B1
0.26mg
18%

Vitamin E
2mg
16%

Magnesium
63mg
16%

Calcium
139mg
14%

Iron
2mg
14%

Selenium
9µg
13%

Vitamin B5
1mg
13%

Zinc
1mg
11%

Vitamin B12
0.27µg
4%

covered percent of daily need

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