Roasted Vegetable Couscous
Roasted Vegetable Couscous is a colorful and nutritious dish that combines fluffy couscous with a delightful array of roasted vegetables. Ideal for any occasion, this recipe serves as a satisfying main course or an impressive side dish. With just 15 minutes of prep time and the vibrant flavors of seasonal veggies, lemon juice, and fresh herbs, Roasted Vegetable Couscous is both quick to prepare and packed with nutrients. Enjoy it warm or at room temperature, making it perfect for gatherings or meal prep throughout the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup couscous
- 2 cups low-sodium vegetable broth
- 1 medium zucchini, chopped
- 2 bell peppers (red, yellow, or orange), chopped
- 1 large red onion, sliced
- 1 cup cherry tomatoes
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 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.
- In a mixing bowl, toss together zucchini, bell peppers, red onion, cherry tomatoes, and garlic. Drizzle with olive oil and season with salt and pepper.
- Spread the vegetable mixture on the baking sheet and roast for 20-25 minutes until tender.
- Meanwhile, in a saucepan, bring vegetable broth to a boil. Add couscous, cover tightly, and remove from heat. Let sit for 5 minutes.
- Fluff the couscous with a fork and mix in roasted vegetables, parsley, and lemon juice until well combined.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://recipesbykayla.com/roasted-vegetable-couscous-2/