Roasted Vegetable Couscous
Roasted Vegetable Couscous is a vibrant and nutritious dish that combines fluffy couscous with seasonal vegetables, creating a delightful medley of flavors and textures. Perfect for any occasion, this recipe shines as a main course or a side dish, making it an ideal addition to casual dinners or festive gatherings. The roasting process enhances the natural sweetness of the vegetables while the fresh herbs and lemon juice bring brightness to the dish. Easy to prepare and packed with nutrients, Roasted Vegetable Couscous is a fantastic option for meal prep, ensuring delicious leftovers for lunch throughout the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup couscous
- 1 medium zucchini, chopped
- 2 bell peppers (any color), 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
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss zucchini, bell peppers, red onion, cherry tomatoes, and garlic in olive oil; season with salt and pepper.
- Spread the vegetable mixture evenly on the baking sheet and roast for 20-25 minutes until tender and caramelized.
- 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; fold in roasted vegetables, parsley, and lemon juice until well combined.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 265
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://firstfoodie.com/roasted-vegetable-couscous/