Description
This Roasted Vegetable Couscous recipe is a vibrant and flavorful dish featuring tender roasted zucchini, bell peppers, onions, and cherry tomatoes combined with fluffy couscous. Enhanced with aromatic herbs and a hint of garlic, this easy-to-make meal is perfect as a light lunch or a wholesome side dish, bringing delightful Mediterranean-inspired flavors to your table.
Ingredients
Scale
Vegetables
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
Grains & Liquids
- 1 cup couscous
- 2 cups vegetable broth
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Garnish & Serving
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the vegetables: In a large bowl, combine the diced zucchini, red and yellow bell peppers, red onion, and halved cherry tomatoes for a colorful mix.
- Season the vegetables: Drizzle the olive oil over the vegetable mixture. Sprinkle garlic powder, dried oregano, dried thyme, salt, and pepper evenly on top. Toss everything thoroughly to coat the veggies with the seasoning.
- Roast the vegetables: Spread the seasoned vegetables evenly in a single layer on a baking sheet. Place the sheet in the oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden-brown.
- Cook the couscous: While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover the pan, remove it from heat, and let it sit undisturbed for 5 minutes. Afterward, fluff the couscous gently with a fork to separate the grains.
- Combine couscous and vegetables: Carefully fold the roasted vegetables into the fluffy couscous, mixing well to combine the flavors and textures.
- Garnish and serve: Transfer the couscous and vegetables to a serving dish. Sprinkle with freshly chopped parsley for a burst of freshness and serve with lemon wedges on the side to add a bright citrusy note.
Notes
- You can substitute vegetable broth with water for a lighter option but expect slightly less flavor.
- Feel free to add other roasted vegetables like eggplant or mushrooms for variety.
- For added protein, consider topping with toasted nuts or crumbled feta cheese (if not vegan).
- Leftovers can be refrigerated for up to 3 days and served cold or reheated.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the seasoning mix.
