Description
Indulge in the vibrant flavors of Roasted Vegetable Couscous, a delightful dish that perfectly balances comfort and nutrition. This colorful meal features an array of roasted vegetables tossed with fluffy couscous, creating a satisfying blend that’s ideal for any occasion. Whether enjoyed warm as a hearty main or served chilled as a refreshing side, this recipe is versatile and easy to prepare. With its wholesome ingredients and customizable nature, you can effortlessly adapt it to your taste preferences. Packed with nutrients and bursting with flavor, Roasted Vegetable Couscous is not just a dish; it’s a celebration of seasonal produce that everyone will love.
Ingredients
Scale
- 1 large red onion, sliced
- 3 tbsp extra virgin olive oil
- 1 cup cherry tomatoes
- 1 medium zucchini, chopped
- 4 cloves garlic, minced
- 2 bell peppers (any color), chopped
- 1 cup couscous
- 2 cups low-sodium vegetable broth
- Juice of 1 lemon
- Salt and pepper to taste
- ½ cup fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, and minced garlic with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast the vegetables in the oven for 20-25 minutes until golden brown and tender.
- In a saucepan, bring low-sodium vegetable broth to a boil. Add couscous, cover with a lid, and remove from heat. Let sit for 5 minutes to absorb the liquid.
- Fluff the couscous with a fork after resting. Mix in roasted vegetables along with chopped parsley and lemon juice until well combined.
- Serve warm or at room temperature as a main dish or side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 225
- Sugar: 4g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg