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Roasted Vegetable Couscous

Roasted Vegetable Couscous
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Roasted Vegetable Couscous is a vibrant and satisfying dish that perfectly balances flavor and nutrition. This colorful medley of roasted seasonal vegetables paired with fluffy couscous makes for an ideal side or a wholesome main course. Whether you’re winding down after a busy week or hosting friends, this recipe is effortlessly customizable to suit your taste and dietary preferences. With its simple preparation steps and crowd-pleasing appeal, it’s no wonder this dish is a go-to for gatherings, meal prep, or family dinners. Enjoy the burst of flavors with every bite while keeping it healthy and delicious!

Ingredients

Scale
  • 1 cup couscous
  • 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
  • 2 cups low-sodium vegetable broth
  • 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 bowl, toss together zucchini, bell peppers, red onion, cherry tomatoes, and minced garlic in olive oil. Season with salt and pepper.
  3. Spread the vegetable mixture evenly on the prepared baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.
  4. While the veggies are roasting, bring vegetable broth to a boil in a saucepan. Add couscous, cover tightly, and remove from heat. Let it sit for about five minutes to absorb the liquid.
  5. Fluff the couscous with a fork and gently fold in the roasted vegetables along with parsley and lemon juice.
  6. Serve warm or at room temperature.

Nutrition

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