Spring Vegetable & Couscous Bowl

This bowl is just as good hot as it is cold, which makes it PERFECT for leftovers! Its great as a full meal or a side dish and perfect for pot luck dinners! Its simple and easy to make with lots of vitamins and protein!

 Spring Vegetable & Couscous Bowl

Spring Vegetable & Couscous Bowl


Serves 4

Spring Vegetable & Couscous Bowl

  • 1 cup pearl couscous, uncooked
  • 1 bunch asparagus, chopped into thirds
  • 1 red or orange bell pepper, chopped
  • 1 can artichokes, drained and chopped
  • 1/2 red onion, chopped
  • 2 yellow squash, sliced into half moons
  • 2 lemons, juiced
  • 2 tbsp parsley or basil, chopped
  • 1 cup spinach, chopped
  • balsamic vinegar, optional

Roast

Lay the chopped asparagus, bell pepper, red onion, and yellow squash out on two baking sheets with silicon baking mats.

Drain a can of artichokes and roughly chop. Add to the baking sheets. Juice one lemon over the top of each baking sheet.

Roast at 350 degrees for 45 minutes.

Cook the Couscous

While the veggies are roasting, cook the couscous on your stove top. When done, set aside.

Combine

Once the veggies are roasted, add to a large bowl with the couscous and mix together. Add in the chopped parsley or basil and spinach.

You can top with additional lemon juice or balsamic vinegar to taste. Eat it hot or cold! 

 Spring Vegetable & Couscous Bowl

Spring Vegetable & Couscous Bowl