Roasted Vegetable Couscous
A quick, healthy, and comforting roasted vegetable couscous dish bursting with flavors, perfect for any weeknight dinner.
Ingredients
Vegetables
- 1 medium zucchini, chopped Adds freshness and a delightful crunch.
- 2 pieces bell peppers (red, yellow, or orange), chopped Sweet and colorful, adds vibrant pop.
- 1 large red onion, sliced Caramelizes wonderfully and adds sweetness.
- 1 cup cherry tomatoes Burst with juiciness and tanginess.
- 4 cloves garlic, minced Essential for flavor.
Main Ingredients
- 1 cup couscous Whole wheat couscous is recommended for health.
- 3 tablespoons extra virgin olive oil For roasting and richness.
- 2 cups low-sodium vegetable broth Boosts flavor while remaining vegan-friendly.
- 1/4 cup fresh parsley, chopped Brightens and balances flavors.
- 1 piece lemon, juiced Adds brightness and zing.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop the zucchini, bell peppers, red onion, and garlic.
Roasting
- Toss the chopped vegetables in olive oil and season with salt and pepper.
- Spread evenly on the baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
Cooking Couscous
- In a saucepan, bring the vegetable broth to a boil.
- Add the couscous, cover tightly, and remove from heat; let sit for 5 minutes.
Combining
- Fluff the couscous with a fork and fold in the roasted vegetables, parsley, and lemon juice. Mix well.
Serving
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of vegetable broth when reheating to maintain moisture.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 300mgFiber: 6gSugar: 5g
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