Roasted Vegetable Couscous
Ingredients
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 1 pint grape tomatoes
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1½ cups Israeli couscous
- 1½ cups crumbled feta cheese
- 1 cup sliced almonds
- ¾ cup vegan olive oil vinaigrette
- ½ cup chopped fresh parsley
Instructions
- Preheat oven to 450°F. Toss together zucchini, squash, tomatoes, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer. Roast 15 to 20 minutes or until lightly browned and tender.
- Meanwhile, cook couscous according to package directions.
- Toss together couscous, vegetables, cheese, nuts, vinaigrette, and parsley in a large bowl.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
611
|
611
|
| Fat (g) | 41 | 41 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 17 | 17 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 724 | 724 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
