Roasted Vegetable Couscous
Roasted Vegetable Couscous is a vibrant and satisfying dish that’s perfect for any occasion. Packed with colorful roasted veggies and fluffy couscous, this recipe offers a delightful combination of flavors and textures. It’s not just easy to prepare; it’s also versatile enough to serve as a hearty main course or a lively side dish. Ideal for busy weeknights or festive gatherings, this dish can be made ahead of time, allowing the flavors to meld beautifully. With its fresh herbs and zesty lemon juice, every bite is a burst of wholesome goodness that everyone at the table will love. Dive into this flavorful adventure and elevate your meals today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup couscous
- 2 cups low-sodium vegetable broth
- 1 medium zucchini, chopped
- 2 bell peppers (red, yellow, or orange), 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
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss together zucchini, bell peppers, red onion, cherry tomatoes, garlic, olive oil, salt, and pepper.
- Spread the vegetable mixture on a lined baking sheet and roast for 20-25 minutes until golden brown.
- In a saucepan, bring vegetable broth to a boil. Stir in couscous and remove from heat; cover for 5 minutes.
- Fluff the couscous with a fork and gently fold in the roasted vegetables along with parsley and lemon juice.
- Serve warm or at room temperature.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://thecookingboard.com/roasted-vegetable-couscous/