Roasted Vegetable Couscous
Roasted Vegetable Couscous is a delightful dish bursting with color and flavor, making it a perfect addition to any meal. This vibrant combination of roasted vegetables and fluffy couscous not only satisfies the palate but also offers a wealth of nutrients, making it a wholesome option for lunch or dinner. Easy to prepare, this recipe allows you to enjoy a comforting dish that can be served warm or at room temperature. Whether as a hearty main course or a colorful side dish paired with grilled chicken or turkey, Roasted Vegetable Couscous is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Main Course/Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 large red onion, sliced
- 1 cup cherry tomatoes
- 1 medium zucchini, chopped
- 2 bell peppers, chopped
- 4 cloves garlic, minced
- 1 cup couscous
- 2 cups low-sodium vegetable broth
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss sliced onions, cherry tomatoes, zucchini, bell peppers, and minced garlic with olive oil, salt, and pepper.
- Spread the vegetable mixture on the baking sheet and roast for 20-25 minutes until golden brown and tender.
- In a saucepan, bring vegetable broth to a boil. Add couscous, cover, and remove from heat. Let sit for about 5 minutes.
- Fluff the couscous with a fork and mix in roasted vegetables along with chopped parsley and lemon juice until well combined.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://recipesbykayla.com/roasted-vegetable-couscous/