Description
Roasted Vegetable Couscous is a vibrant, flavorful dish featuring caramelized vegetables tossed with fluffy couscous, fresh herbs, and zesty lemon juice. It’s perfect as a vegetarian main or hearty side.
Ingredients
- 1 cup couscous
- 1 zucchini, chopped
- 2 bell peppers (red, yellow, or orange), chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 1/4 cups low-sodium vegetable broth
- 1/4 cup fresh parsley, chopped
- 1–2 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil, salt, and pepper. Spread on baking sheet and roast for 20–25 minutes until tender and caramelized.
- Bring vegetable broth to a boil. Add couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
- Combine couscous with roasted vegetables, parsley, and lemon juice. Mix gently to combine.
- Serve warm or at room temperature as a main or side dish.
Notes
- Substitute seasonal vegetables like eggplant, carrots, or squash.
- Add nuts or seeds for crunch—pine nuts, almonds, or walnuts work great.
- Mix in raisins or cranberries for a sweet contrast.
- For added protein, toss in chickpeas or crumbled feta.
- Great for make-ahead lunches or potlucks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
