Roasted Vegetable Couscous
If you’re on the hunt for a dish that radiates color, flavor, and healthiness, look no further than Roasted Vegetable Couscous. This vibrant recipe combines fluffy couscous with an array of roasted vegetables, making it a perfect main course or side dish for any occasion. In just 45 minutes, you can prepare this satisfying meal that’s not only easy to make but also delightful to eat. With customizable ingredients and a balance of zesty lemon juice and savory roasted flavors, Roasted Vegetable Couscous promises to be a hit at your table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- 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) and line a baking sheet with parchment paper.
- In a bowl, toss chopped zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil. Season with salt and pepper.
- Spread the vegetables on the baking sheet and roast for 20-25 minutes until tender.
- Meanwhile, bring vegetable broth to a boil in a saucepan. Stir in couscous, cover tightly, and remove from heat. Let it sit for about 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: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://homemademealplan.com/roasted-vegetable-couscous/