Middle Eastern Couscous with Roasted Vegetables

Middle Eastern Couscous with Roasted Vegetables

A delicious combination of squash, sweet potato, and snow peas with tasty couscous.


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Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 50 mins

Yield: 8 x approx. 1 cup servings

Heart-Friendly Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 0.68 kg butternut squash, peeled and diced
  • 0.68 kg sweet potatoes, peeled and diced
  • 2 3/4 Tbsp light buttery spread (1.4 oz)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 medium zucchini, sliced
  • 57.14 g snow peas, trimmed
  • 1 1/2 cup reduced-sodium vegetable stock
  • 2 cup nonfat milk (16 oz)
  • 1 tsp ground cinnamon, or to taste
  • 2 cup instant couscous
  • 1 juice from 1 lemon
  • 2 Tbsp fresh coriander, chopped
  • 1 cup nonfat plain yogurt


Preheat oven to 400F.

In a baking dish, place butternut squash, sweet potato, buttery spread, cumin, and ground coriander and bake in preheated oven for 30 minutes. Add zucchini and snow peas and bake for an additional 10 minutes.

In a saucepan, bring stock, milk and cinnamon to a boil. Add couscous, cover, and let stand 5 minutes.

Combine lemon juice and fresh coriander and add to couscous. Top couscous with roasted vegetables and drizzle with yogurt.