Flavorful Roasted Vegetable Couscous (Printer-Friendly)
Colorful roasted vegetables combine with fluffy couscous and zesty herbs for a vibrant, crowd-pleasing meal.
# List of Ingredients:
→ Vegetables
01 -
1 medium zucchini, diced
02 -
1 red bell pepper, diced
03 -
1 yellow bell pepper, diced
04 -
1 large red onion, sliced
05 -
1 cup cherry tomatoes, halved
06 -
3 cloves garlic, minced
→ Couscous
07 -
1 1/2 cups pearl or whole wheat couscous
08 -
2 cups low-sodium vegetable broth
→ Flavor and Finish
09 -
3 tablespoons extra virgin olive oil
10 -
1/4 cup fresh parsley, chopped
11 -
2 tablespoons fresh lemon juice
12 -
1/2 teaspoon kosher salt
13 -
1/4 teaspoon freshly ground black pepper
# Preparation Steps:
01 -
Preheat oven to 425°F and line a baking sheet with parchment paper.
02 -
Toss diced zucchini, bell peppers, sliced red onion, cherry tomatoes, and minced garlic with olive oil, salt, and pepper until evenly coated.
03 -
Spread vegetables in a single layer on prepared baking sheet and roast for 20–25 minutes, turning once, until tender and edges caramelize.
04 -
While vegetables roast, bring vegetable broth to a boil in a saucepan over medium-high heat. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.
05 -
Gently fold roasted vegetables, chopped parsley, and lemon juice into cooked couscous. Toss until well combined and taste for seasoning.
06 -
Serve warm or at room temperature as a side or main dish.
# Additional Suggestions:
01 -
Roast vegetables while couscous cooks to maximize efficiency and flavor.
02 -
Let roasted vegetables cool briefly before mixing with couscous to avoid excess moisture.
03 -
Adjust vegetable varieties seasonally for best results.