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Roasted Strawberry Couscous
This roasted strawberry couscous is filled with fennel, peppers, Israeli couscous and basil for a deliciously sweet and summery side salad.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
roasted strawberry couscous, strawberry couscous
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
3/4
cup
whole wheat pearled couscous
Israeli couscous
1/2
tablespoon
coconut oil
3/4
cup
water
3/4
orange juice
1 1/2
cup
strawberries
hulled
1/2
bulb of fennel
sliced
1
yellow bell pepper
chopped
2
tablespoons
basil
chopped
2
tablespoon
extra virgin olive oil
divided
1
teaspoon
honey
salt & pepper
Instructions
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.
Nutrition
Serving:
1
SERVING
|
Calories:
301
kcal
|
Carbohydrates:
49
g
|
Protein:
8
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Sodium:
86
mg
|
Fiber:
7
g
|
Sugar:
9
g