Print

Roasted Vegetable Couscous

Roasted Vegetable Couscous
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted Vegetable Couscous is a vibrant and nutritious dish that’s perfect for busy weeknights or family gatherings. Bursting with colorful seasonal vegetables, this easy recipe can be customized to your taste, making it a delightful addition to any meal. With whole grains and wholesome ingredients, it’s not just a side dish; it’s a satisfying main course that you can make ahead of time. The combination of roasted veggies and fluffy couscous creates a flavorful experience that everyone will love. Plus, it’s ideal for meal prep—simply store the leftovers in the fridge for a quick and healthy option throughout the week!

Ingredients

Scale
  • 1 cup couscous
  • 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
  • 2 cups low-sodium vegetable broth
  • ¼ cup fresh parsley, chopped
  • Juice of 1 lemon

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss together chopped zucchini, bell peppers, sliced red onion, cherry tomatoes, and minced garlic with olive oil. Season with salt and pepper. Spread evenly on the baking sheet.
  3. Roast for 20-25 minutes until veggies are tender and caramelized.
  4. Meanwhile, bring vegetable broth to a boil in a saucepan. Stir in couscous, cover tightly, and remove from heat. Let sit for about five minutes.
  5. Fluff couscous with a fork and gently fold in roasted vegetables along with chopped parsley and lemon juice.
  6. Serve warm or at room temperature.

Nutrition

Find it online: https://cookingwithharper.com/roasted-vegetable-couscous/