Print

Roasted Vegetable Couscous

Roasted Vegetable Couscous
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted Vegetable Couscous is a vibrant and nutritious dish that brings together the wholesome goodness of roasted vegetables and the fluffy texture of couscous. Ideal for gatherings or family meals, this recipe offers a delightful balance of flavors and colors, making it not only satisfying but also visually appealing. The combination of fresh veggies, zesty lemon juice, and fragrant herbs elevates this dish to a wholesome main course or hearty side option. Whether served warm or at room temperature, Roasted Vegetable Couscous is sure to impress your guests while being easy to prepare—perfect for busy weeknights!

Ingredients

Scale
  • 1 large red onion, sliced
  • 1 cup cherry tomatoes
  • 1 medium zucchini, chopped
  • 2 bell peppers (any color), chopped
  • 4 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • 1 cup couscous
  • 2 cups low-sodium vegetable broth
  • Juice of 1 lemon
  • 1 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine chopped zucchini, bell peppers, red onion, cherry tomatoes, and minced garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread evenly on the prepared baking sheet and roast for 20-25 minutes until golden brown and tender.
  3. Meanwhile, bring vegetable broth to a boil in a saucepan over medium heat. Add couscous, remove from heat immediately, cover, and let sit for about 5 minutes.
  4. Fluff the couscous with a fork after resting. Stir in roasted vegetables, chopped parsley, and lemon juice until well combined.
  5. Serve warm or at room temperature as a main dish or side.

Nutrition

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

save me