Roasted Vegetable Couscous
A vibrant, Mediterranean-inspired dish featuring caramelized roasted vegetables tossed with fluffy, herb-infused couscous.
Ingredients
- •1 medium zucchini, diced into 1/2-inch cubes
- •1 red bell pepper, seeded and diced
- •1 red onion, cut into wedges
- •1 cup cherry tomatoes
- •3 tablespoons extra virgin olive oil
- •1 teaspoon dried oregano
- •1/2 teaspoon sea salt
- •1/4 teaspoon black pepper
- •1 1/2 cups dry couscous
- •1 1/2 cups boiling vegetable broth
- •1/4 cup fresh parsley, chopped
- •1 tablespoon lemon juice
- •1/4 cup toasted pine nuts (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
On a large rimmed baking sheet, toss the zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons of olive oil, oregano, salt, and pepper.
- 3
Spread the vegetables in a single layer and roast for 20-25 minutes, or until tender and slightly charred at the edges.
- 4
While the vegetables roast, place the dry couscous in a heat-proof bowl.
- 5
Pour the boiling vegetable broth over the couscous, cover the bowl tightly with plastic wrap or a lid, and let it sit for 5-7 minutes.
- 6
Remove the cover and fluff the couscous gently with a fork.
- 7
Stir in the remaining tablespoon of olive oil, lemon juice, and fresh parsley.
- 8
Fold the roasted vegetables into the couscous, garnish with toasted pine nuts if using, and serve warm or at room temperature.
💡 Chef tips
- For extra flavor, roast a few cloves of garlic alongside the vegetables and mash them into the couscous.
- You can easily swap the vegetables based on seasonality; eggplant, asparagus, or butternut squash work beautifully.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; it makes an excellent cold salad for lunch the next day.
✅ How it should turn out
The dish should be light and fluffy with a beautiful contrast between the sweet, caramelized roasted vegetables and the bright, citrusy herb-flecked couscous.