Roasted Vegetable Couscous
Roasted Vegetable Couscous is a vibrant and satisfying dish that effortlessly blends the rich flavors of roasted vegetables with fluffy couscous. Perfect for any occasion, this recipe offers a comforting yet nutritious meal that can be served warm or at room temperature. The combination of seasonal veggies, aromatic herbs, and a hint of lemon juice creates a delightful medley that will please any palate. Whether you’re enjoying it as a main course or a hearty side dish, this easy-to-make recipe is ideal for busy weeknights, gatherings, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 large red onion, sliced
- 1 medium zucchini, chopped
- 2 bell peppers (any color), chopped
- 1 cup cherry tomatoes
- 4 cloves garlic, minced
- 1 cup couscous
- 2 cups low-sodium vegetable broth
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine zucchini, bell peppers, onion, cherry tomatoes, and garlic. Drizzle with olive oil and season with salt and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes until golden brown.
- In a saucepan, bring vegetable broth to a boil. Add couscous, cover, and remove from heat. Let sit for about 5 minutes until liquid is absorbed.
- Fluff the couscous with a fork and mix in the roasted vegetables, fresh parsley, and lemon juice until well combined.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 6g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://recipetastenow.com/roasted-vegetable-couscous/