Mediterranean Cous-Cous With Roasted Vegetables
June 26, 2025This kidney-friendly recipe is perfect for IgAN patients, emphasizing low-sodium, moderate-potassium ingredients to support renal health while delivering vibrant Mediterranean flavors. It's quick to prepare, nutrient-balanced, and serves 4 as a side dish.
Ingredients
- 1 cup Couscous
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 1 Medium carrot, diced
- 1 Onion, sliced
- 2 Garlic cloves, minced
- 2 Olive oil
- 1 tsp Dried oregano
- ½ Lemon, squeezed for juice
- Black pepper to taste
Instructions
- Preheat oven to 400°F. Toss vegetables with 1 tbsp olive oil, garlic, oregano, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- Meanwhile, boil 1¼ cups of water, add couscous, cover, and let sit for 5 minutes. Fluff with a fork and stir in the remaining olive oil and lemon juice.
- Mix roasted vegetables into couscous. Serve warm or chilled.
Nutrition
Serving: 1cupCalories: 203kcalCarbohydrates: 42gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 53mgPotassium: 368mgFiber: 4gSugar: 5gVitamin A: 3594IUVitamin C: 52mgCalcium: 44mgIron: 1mg
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