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Roasted Vegetable Couscous

Roasted Vegetable Couscous: A Colorful Taste of Comfort

Roasted Vegetable Couscous is a vibrant, healthy dish, bursting with flavor and nutrients, perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Zucchini Substitute with summer squash if desired.
  • 2 medium Bell Peppers Use red, yellow, or orange for sweetness.
  • 1 medium Red Onion Yellow onions can be used for a milder taste.
  • 1 cup Cherry Tomatoes Grape tomatoes can be used alternatively.
  • 2 cloves Minced Garlic Fresh garlic recommended.
For the Couscous Base
  • 1 cup Couscous Quinoa or rice can be used for a gluten-free option.
  • 1.5 cups Vegetable Broth Water can substitute, but broth is recommended.
For Seasoning and Freshness
  • 2 tablespoons Olive Oil Avocado oil can be substituted.
  • to taste Salt Use sea salt for gourmet touch.
  • to taste Black Pepper
  • 1/4 cup Fresh Parsley Basil or cilantro can be used.
  • 2 tablespoons Lemon Juice Lime juice can be used as a substitute.

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Saucepan

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, toss the chopped zucchini, bell peppers, sliced red onion, cherry tomatoes, and minced garlic with olive oil and season with salt and pepper.
  3. Spread the vegetables on the baking sheet and roast for about 20-25 minutes until tender and slightly charred.
  4. While the vegetables roast, bring vegetable broth to a boil in a saucepan. Add couscous, stir, remove from heat, cover, and let sit for 5 minutes.
  5. After resting, fluff the couscous and transfer it to a serving bowl. Fold in roasted vegetables, parsley, and lemon juice.
  6. Serve warm or at room temperature as a main dish or side.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 80mgCalcium: 40mgIron: 1mg

Notes

Maximize flavor by allowing vegetables to roast until slightly charred. Substitute seasonal vegetables as desired. Store leftovers in an airtight container for up to 3 days.

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