Description
Roasted Vegetable Couscous is a colorful, Mediterranean-inspired dish featuring fluffy couscous paired with caramelized roasted vegetables, fresh herbs, and a splash of lemon juice. It’s quick, easy, and perfect as a side dish or light vegetarian main.
Ingredients
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
Salt and pepper, to taste
2 cups low-sodium vegetable broth
¼ cup fresh parsley, chopped
Juice of 1 lemon
Instructions
-
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
-
In a large bowl, toss zucchini, bell peppers, red onion, tomatoes, and garlic with olive oil, salt, and pepper.
-
Spread the vegetables on the baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
-
Bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.
-
Fluff couscous with a fork, then mix in roasted vegetables, parsley, and lemon juice.
-
Serve warm, at room temperature, or chilled.
Notes
- Add chickpeas, feta, or grilled chicken for more protein.
- Substitute couscous with quinoa or bulgur for variety.
- Add pine nuts, raisins, or dried apricots for extra texture and flavor.
- Use smoked paprika or chili flakes for a spicier kick.
- Keeps well refrigerated for 3 days and is freezer-friendly for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
