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Roasted Vegetable Couscous

Roasted Vegetable Couscous
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Roasted Vegetable Couscous is a vibrant and satisfying dish that brings together colorful roasted vegetables and fluffy couscous in a delightful medley of flavors. Perfect for any occasion, this recipe transforms simple ingredients into a stunning meal that can be served warm as a hearty main or chilled as a refreshing salad. With its quick preparation time and customizable nature, Roasted Vegetable Couscous is not only nutritious but also versatile, allowing you to swap in your favorite seasonal vegetables or add nuts for extra texture. Enjoy the rich taste of roasted veggies combined with the zest of lemon and fresh herbs for an irresistible culinary experience.

Ingredients

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  • 1 cup couscous
  • 2 cups low-sodium vegetable broth
  • 1 medium zucchini, chopped
  • 2 bell peppers (any colors), chopped
  • 1 large red onion, sliced
  • 1 cup cherry tomatoes
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • ¼ cup fresh parsley, chopped
  • Juice of 1 lemon

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, toss zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil; season with salt and pepper. Spread onto the prepared baking sheet.
  3. Roast vegetables for 20-25 minutes until tender and caramelized, stirring halfway through.
  4. While the vegetables roast, bring vegetable broth to a boil in a saucepan. Add couscous, cover tightly, and remove from heat; let sit for about 5 minutes.
  5. Fluff the couscous with a fork and gently fold in roasted vegetables along with parsley and lemon juice.
  6. Serve warm or at room temperature.

Nutrition

Find it online: https://dailyrecipetime.com/roasted-vegetable-couscous/