Mediterranean Roasted Vegetable Couscous
A vibrant and hearty dish featuring fluffy whole-wheat couscous tossed with sweet roasted eggplant, bell pepper, and mild leeks. A simple lemon, garlic, and paprika dressing brings a touch of smoky brightness to this satisfying, plant-based meal.
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1045 kalorija
$3 po porciji
$35 min
2 porcija
diabetic-friendly, any cuisine
Sastojci
- 150g whole-wheat couscous
- 1 medium eggplant (approx. 300g), cut into 2cm cubes
- 1 large red bell pepper (approx. 200g), diced
- 1 medium leek (approx. 150g), white and light green parts, sliced
- 2 cloves garlic, minced
- 45ml extra virgin olive oil, divided
- 1 teaspoon smoked paprika
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Dostupno za NutriPro članove.
Upute za pripremu
- 1.Preheat your oven to 200°C. On a large baking sheet, toss the cubed eggplant, diced bell pepper, and sliced leek with 30ml of olive oil, minced garlic, smoked paprika, salt, and pepper until evenly coated.
- 2.Spread the vegetables in a single layer and roast for 20-25 minutes, tossing halfway through, until they are tender and lightly caramelized.
- 3.While the vegetables are roasting, place the dry couscous in a heatproof bowl. Pour 225ml of boiling water over it, cover the bowl tightly, and let it stand for 5-7 minutes until all the liquid is absorbed.
- 4.Uncover the couscous and fluff it with a fork. Drizzle with the remaining 15ml of olive oil and the lemon juice, then season with a pinch of salt and pepper and mix well.
- 5.Add the roasted vegetables to the bowl of fluffed couscous and gently toss to combine.
- 6.Divide the vegetable couscous between two plates and serve warm or at room temperature.
Nutritivne informacije
33g
fat
165g
carbs
25g
fiber
27g
protein
Zašto baš ovaj recept
This recipe is rich in fiber from whole-wheat couscous and vegetables, aiding digestion and promoting stable blood sugar levels. It's a balanced, plant-based meal packed with vitamins and antioxidants, making it both nutritious and diabetic-friendly.