Description
Roasted Vegetable Couscous is a vibrant, flavorful dish combining tender caramelized roasted vegetables with fluffy couscous, enhanced by Mediterranean herbs and fresh lemon, perfect as a healthy side or light main dish.
Ingredients
- 1 cup couscous
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 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 to 400°F (200°C).
- In a large bowl, combine diced zucchini, red and yellow bell peppers, red onion, and cherry tomatoes.
- Drizzle olive oil over the vegetables; sprinkle garlic powder, oregano, thyme, salt, and pepper. Toss to coat evenly.
- Spread vegetables in a single layer on a baking sheet; roast for 25-30 minutes, stirring halfway, until tender and golden.
- Meanwhile, bring vegetable broth to a boil in a saucepan. Stir in couscous, cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.
- Fold roasted vegetables gently into the couscous.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
- Add chickpeas or cooked lentils for protein.
- Substitute vegetable broth with chicken broth for richer flavor.
- Toss in crumbled feta or toasted pine nuts before serving.
- Use fresh herbs like basil or mint instead of dried oregano and thyme.
- Add smoked paprika or cumin for smoky notes.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting, steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
