How To Make Roasted Vegetable Couscous with Mascarpone
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Serves:
Ingredients
- 1 cup couscous
- 2 cups vegetable broth
- 2 cups mixed vegetables (such as bell peppers, zucchini, and eggplant), diced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mascarpone cheese
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, combine the diced vegetables, olive oil, dried thyme, salt, and black pepper. Toss to coat the vegetables evenly.
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Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
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Meanwhile, prepare the couscous by bringing the vegetable broth to a boil in a saucepan. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, then fluff it with a fork.
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In a small saucepan, heat the mascarpone cheese over low heat until melted and smooth.
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In a serving dish, combine the roasted vegetables, cooked couscous, and melted mascarpone cheese. Mix well to combine.
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Serve the roasted vegetable couscous warm and enjoy!
Nutrition
- Calories : 295kcal
- Total Fat : 19g
- Saturated Fat : 7g
- Cholesterol : 30mg
- Sodium : 583mg
- Total Carbohydrates : 28g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 6g
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