Roasted Vegetable Couscous
Roasted Vegetable Couscous is a vibrant and nutritious dish that celebrates seasonal vegetables in every bite. This easy-to-create recipe brings together the rich flavors of roasted zucchini, bell peppers, red onion, and cherry tomatoes, all tossed with fluffy couscous and enhanced by the brightness of lemon juice. Perfect as a side dish or a satisfying main course for busy weeknights, this colorful meal is sure to delight family and friends alike. Not only is it quick to make, but it also offers versatility with endless variations to suit your taste preferences. Enjoy it warm or at room temperature — either way, you’re in for a delicious treat!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup couscous
- 1 medium zucchini, chopped
- 2 bell peppers (any color), 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
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil. Season with salt and pepper.
- Spread the mixture on the prepared baking sheet and roast for about 20-25 minutes until tender and caramelized.
- Meanwhile, bring vegetable broth to a boil in a saucepan. Add couscous, cover tightly, remove from heat, and let sit for 5 minutes.
- Fluff the couscous with a fork and gently fold in roasted vegetables along with parsley and lemon juice.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 330
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://lilrecipe.com/roasted-vegetable-couscous/