Description
A flavorful and healthy Roasted Vegetable Couscous recipe featuring tender roasted vegetables mixed with fluffy couscous, seasoned with herbs and garlic, perfect for a quick and satisfying vegetarian meal.
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 & Broth
- 1 cup couscous
- 2 cups vegetable broth
Seasonings & Garnish
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables perfectly.
- Prepare Vegetables: In a large bowl, combine the diced zucchini, red and yellow bell peppers, diced red onion, and halved cherry tomatoes.
- Season Vegetables: Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, dried oregano, dried thyme, salt, and pepper. Toss everything well to coat the vegetables evenly with oil and seasoning.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast them in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Prepare 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 for 5 minutes to absorb the liquid. Then fluff the couscous with a fork.
- Combine: Gently fold the roasted vegetables into the fluffy couscous, mixing well to combine all the flavors.
- Serve: Garnish the couscous with freshly chopped parsley and serve with lemon wedges on the side for an added burst of freshness.
Notes
- You can substitute vegetable broth with water for a lighter version, but broth adds more flavor.
- For extra protein, consider adding chickpeas or your favorite beans.
- To make it gluten-free, use gluten-free couscous or substitute with quinoa.
- Adjust seasoning and herbs to your taste preference for a personalized touch.
- Leftovers can be stored in the refrigerator for up to 3 days.
