Roasted strawberry couscous
Roasted strawberry couscous could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This side dish has 244 calories, 5g of protein, and 9g of fat per serving. This recipe serves 4 and costs $1.16 per serving. 115 people have made this recipe and would make it again. It is brought to you by Running to the Kitchen. A mixture of basil, extra virgin olive oil, yellow bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes around 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Glazed Pork with Strawberry Couscous, Strawberry and Couscous Spinach Salad, and Strawberry Couscous Breakfast Bowl.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
2 tablespoons basil, chopped
½ tablespoon coconut oil
¾ cup whole wheat pearled couscous (Israeli couscous)
2 tablespoon extra virgin olive oil, divided
½ bulb of fennel, sliced
1 teaspoon honey
¾ orange juice
salt & pepper
1½ cup strawberries, hulled
¾ cup water
1 yellow bell pepper, chopped
Equipment:
sauce pan
baking sheet
bowl
oven
Cooking instruction summary:
In a small sauce pan, heat coconut oil over medium-high heat.Add couscous and toss to coat in oil. Toast couscous in sauce pan for 2-3 minutes.Add water and orange juice, bring to a boil then cover and reduce to a simmer until liquid is fully absorbed (about 20 minutes). Remove from heat.Meanwhile, heat oven to 400 degrees and grease a baking sheet with cooking spray.Toss strawberrries, peppers and fennel in a medium bowl with 1 tablespoon olive oil, salt & pepper.Spread out onto baking sheet and roast for 20 minutes, tossing occasionally.Combine couscous and roasted fruit/vegetables in a medium bowl, toss together with basil and dress with remaining tablespoon of olive oil and honey.Season with salt & pepper to taste and serve.
Step by step:
1. In a small sauce pan, heat coconut oil over medium-high heat.
2. Add couscous and toss to coat in oil. Toast couscous in sauce pan for 2-3 minutes.
3. Add water and orange juice, bring to a boil then cover and reduce to a simmer until liquid is fully absorbed (about 20 minutes).
4. Remove from heat.Meanwhile, heat oven to 400 degrees and grease a baking sheet with cooking spray.Toss strawberrries, peppers and fennel in a medium bowl with 1 tablespoon olive oil, salt & pepper.
5. Spread out onto baking sheet and roast for 20 minutes, tossing occasionally.
6. Combine couscous and roasted fruit/vegetables in a medium bowl, toss together with basil and dress with remaining tablespoon of olive oil and honey.Season with salt & pepper to taste and serve.
Nutrition Information:
covered percent of daily need
