Description

Roasted Vegetable Couscous is a vibrant and nutritious dish that celebrates the natural sweetness of seasonal vegetables. This delightful meal combines fluffy couscous with an array of roasted veggies, creating a colorful presentation that’s perfect for any occasion. Whether served warm or at room temperature, it stands out as a satisfying main course or a hearty side dish. The recipe features simple ingredients and is quick to prepare, making it ideal for busy weeknights or festive gatherings. Enjoy this flavorful couscous with your favorite proteins or as part of a refreshing salad.

Ingredients

Scale

1 large red onion, sliced
1 cup cherry tomatoes
1 medium zucchini, chopped
2 bell peppers, chopped
4 cloves garlic, minced
3 tbsp extra virgin olive oil
Salt and pepper to taste
1 cup couscous
2 cups low-sodium vegetable broth
Juice of 1 lemon
1 cup fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, combine the zucchini, bell peppers, red onion, cherry tomatoes, and minced garlic. Drizzle with olive oil and season with salt and pepper.
Spread the vegetable mixture on the prepared baking sheet and roast for 20-25 minutes until tender.
In a saucepan, bring vegetable broth to a boil. Add couscous, cover, remove from heat, and let sit for 5 minutes.
Fluff couscous with a fork and stir in roasted vegetables along with parsley and lemon juice until well combined.
Serve warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 300mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg

Keywords: Feel free to customize the vegetables based on what you have available; carrots or squash work well too. For added flavor, experiment with herbs like thyme or basil.