By Mike Ysbrand
Roasted Vegetable Israeli Couscous
8 steps
Prep:15minCook:30min
From an Instagram post
Updated at: Thu, 17 Aug 2023 05:07:48 GMT
Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories653.1 kcal (33%)
Total Fat32.8 g (47%)
Carbs71.7 g (28%)
Sugars7.3 g (8%)
Protein20.8 g (42%)
Sodium1025.7 mg (51%)
Fiber9.5 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Roasted Veggies
0.5butternut squash
small chopped
0.5 poundbrussels sprouts
small chopped
1 headcauliflower
small chopped
1lemon
halved
8 ozfeta
crumbled
arugula
or spinach optional
fresh herbs
Chopped, dill, chives, parsley, basil
olive oil
salt
pepper
Dressing
Instructions
Step 1
Preheat oven to 425 degrees
OvenPreheatStep 2
Line a large baking sheet with parchment paper
Step 3
Toss squash, sprouts, cauliflower, and lemon in olive oil. Season with salt & pepper
Step 4
Spread evenly on baking sheet and roast in oven for 30 minutes (or until golden brown) stirring halfway through
Step 5
Cook couscous according to directions, drain if needed
Step 6
Place couscous in large bowl, drizzle with olive oil and fluff
Step 7
Add roasted veggies, arugula/spinach (optional), herbs, and pepitas to bowl
Step 8
Drizzle dressing over everything and toss gently to combine
Notes
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Delicious
Easy
Fresh
Makes leftovers
