Description

Roasted Vegetable Couscous is a delightful and colorful dish that perfectly blends hearty grains with a variety of roasted vegetables. This flavorful medley not only makes an eye-catching centerpiece at any gathering but also serves as a satisfying option for either a main course or a side dish. With its rich textures and vibrant flavors, this recipe is sure to please your guests while being simple enough for novice cooks to master. Enjoy it warm or at room temperature, and don’t hesitate to customize it with your favorite seasonal vegetables, nuts, or herbs for an added twist.

Ingredients

Scale

1 cup couscous
2 cups low-sodium vegetable broth
1 medium zucchini, chopped
2 bell peppers (any colors), 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 the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, toss the zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil; season with salt and pepper. Spread evenly on the baking sheet.
Roast for 20-25 minutes until tender and caramelized, stirring halfway through.
In a saucepan, bring vegetable broth to a boil. Add couscous, cover tightly, and remove from heat; let sit for 5 minutes.
Fluff couscous with a fork and gently fold in roasted vegetables along with parsley and lemon juice. Mix well.
Serve warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (150g)
Calories: 250
Sugar: 5g
Sodium: 350mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg

Keywords: For additional crunch and flavor, consider adding toasted nuts or dried fruits. Fresh herbs like basil or mint can elevate the taste further. Adjust seasoning according to your preference for more depth.