Whole wheat couscous is always a staple in my pantry. My kids love it, and I love finding new ways to incorporate it into my Weight Watchers Recipes. But on the days when I don’t have time to experiment, I rely on this Whole Wheat Couscous with Roasted Vegetables Recipe to provide a healthy side dish recipe that can be prepared quickly and easily. The roasting of the vegetables really helps bring out a wonderful, savory and slightly smoky taste, and allows them to really be the star of this dish, with a basic couscous being their stage. I’ll often vary the types of vegetables I add (roasted butternut squash and mushroom are great options!), and I’ll occasionally add in some cooked lentils or beans, to change it up. But any way I prepare it, it’s a hit every time. And at just 3 Points per serving, I love having this healthy, low Point recipe in my repertoire. Enjoy.
Whole Wheat Couscous with Roasted Vegetables
Healthy, hearty and delicious, this Weight Watchers side dish recipe is a great addition to any meal. The simplicity of it allows for the wonderful flavors of the roasted vegetables to shine through.
- 1 cup whole wheat couscous
- 1 medium red onion, sliced
- 2 medium zucchini, cut into half moons
- 1 cup cherry tomatoes
- 2 garlic cloves, chopped
- Salt and pepper to taste
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper and mist with cooking spray.
- Evenly spread all vegetables and garlic onto baking sheet, mist lightly with olive oil, and season with salt and pepper. Place in oven and roast until vegetables are tender and slightly charred, about 12-15 minutes.
- Prepare couscous according to package directions.
- In a large bowl, combine couscous with garlic and roasted vegetables, and season with salt and pepper as desired.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 6
Entire recipe makes 6 servings
Serving size is 1/2 cup
Each serving = 4 Smart Points/3 Points
PER SERVING: 133 calories; .5g fat; .1g saturated fat; 26g carbohydrates; 1.7g sugar; 5g protein; 4.5g fiber