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Video: Couscous With Baked Vegetables

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Couscous With Baked Vegetables
Couscous With Baked Vegetables
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Couscous with baked vegetables

Couscous with baked vegetables
Couscous with baked vegetables

How to cook "Couscous with baked vegetables"

  1. Cut the zucchini into large cubes, about two by two centimeters. If the zucchini is not young and the seeds are large, they must be removed.
  2. Coarsely chop the eggplants, sprinkle with salt, leave for 10 minutes to release the bitterness.
  3. Place the eggplants in a colander and rinse.
  4. Remove seeds from peppers and cut into large pieces.
  5. Put all vegetables in a baking dish, add spices, vegetable oil and mix.
  6. Leave the vegetables to marinate for 10 minutes.
  7. Boil couscous in salted water.
  8. Bake all vegetables at 180 ° C for 15 minutes.
  9. Mix couscous with vegetables in a deep bowl.

Baked vegetables are very healthy and satisfying when combined with couscous. Due to the fact that vegetables are marinated in spices before baking, the dish is very tender. Great option for a vegetarian or lean lunch and dinner. It is better to serve the dish hot. It can also be included in dietary and diabetic diets.

Enjoy your meal! Recipe author: Ellen86 Ingredients for Baked Vegetable Couscous:

  • Couscous - 200 gr.
  • Zucchini - 1 pc.
  • Sweet red pepper - 3 pcs.
  • Eggplant - 2 pcs.
  • Cherry tomatoes - 200 gr.
  • Water - 200 ml.
  • Oregano - 1 tablespoon
  • Curry - 1 tablespoon
  • Asafoetida - 1 tsp
  • Sunflower oil - 2 tablespoons
  • Salt (to taste) - 3 tsp

Nutritional value of the dish "Couscous with baked vegetables" (per 100 grams):

Calories: 38 kcal.

Protein: 1.1 gr.

Fat: 1.1 gr.

Carbohydrates: 5.6 gr.

Servings: 6 Second courses Lunch Dinner Vegetarian Fasting Diabetic Oven Cooker 30-60 minutes

Couscous with baked vegetables - a step by step recipe with a photo

Ingredients
Ingredients
Step 1. Cut the zucchini into large cubes, about two by two centimeters. If a
Step 1. Cut the zucchini into large cubes, about two by two centimeters. If a
Step 2. Chop the eggplants coarsely, sprinkle with salt, leave for 10 minutes to
Step 2. Chop the eggplants coarsely, sprinkle with salt, leave for 10 minutes to
Step 3. Remove seeds from peppers and cut into large pieces
Step 3. Remove seeds from peppers and cut into large pieces
Step 4. Put all the vegetables in a baking dish, add spices, vegetable
Step 4. Put all the vegetables in a baking dish, add spices, vegetable
Step 5. Boil the couscous in salted water
Step 5. Boil the couscous in salted water
Step 6. Bake all vegetables at 180 C for 15 minutes
Step 6. Bake all vegetables at 180 C for 15 minutes
Step 7. In a deep bowl, mix the couscous with vegetables
Step 7. In a deep bowl, mix the couscous with vegetables
Ready dish: couscous with baked vegetables
Ready dish: couscous with baked vegetables

Components and calorie content of the recipe "Couscous with baked vegetables"

(calorie and bju data are calculated approximately, excluding boiling and frying)

Product Measure Weight, gr Bel, gr Fat, gr Angle, gr Cal, kcal
Cooked couscous
Cooked couscous

couscous cooked

200 g 200 7.6 0.4 43.6 224
Zucchini
Zucchini

squash

1 PC 1000 6 3 46 240
Red sweet pepper
Red sweet pepper

sweet red pepper

3 pcs 435 5.66 0 23.06 117.45
Eggplant
Eggplant

eggplant

2 pcs 400 4.8 0.4 18 96
Cherry tomato
Cherry tomato

cherry tomato

200 g 200 1.6 0.2 5.6 thirty
Water
Water

water

200 ml 200 0 0 0 0
Oregano (oregano)
Oregano (oregano)

oregano (oregano)

1 tbsp 20 0.3 0 1 five
Curry
Curry

curry

1 tbsp 20 2.54 2.76 five 70.4
Asafoetida
Asafoetida

asafoetida

1 tsp 7 0.01 0.01 0.01 0
Sunflower oil
Sunflower oil

sunflower oil

2 tbsp 20 0 19.98 0 180
Salt
Salt

salt

3 tsp 33 0 0 0 0
Total 2535 28.5 26.8 142.3 962.9
1 serving 423 4.8 4.5 23.7 160.5
100g one hundred 1.1 1.1 5.6 38

Recipe card

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Image
Image
  • Second courses
  • Calories: <200
  • Proteins: <10
  • Fat: <5
  • Carbohydrates: <20
  • Lunch
  • Dinner
  • Vegetarian
  • During Lent
  • Diabetic
  • Oven
  • Plate
  • 30-60 minutes

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