Roasted Vegetable Couscous
A vibrant, Mediterranean-inspired dish featuring caramelized roasted vegetables tossed with fluffy, herb-infused couscous.
Ingredients
- •1 medium zucchini, diced
- •1 red bell pepper, chopped
- •1 red onion, cut into wedges
- •2 tablespoons extra virgin olive oil
- •1 teaspoon dried oregano
- •1 cup dry couscous (approx. 175g)
- •1 1/4 cups boiling vegetable broth
- •1/4 cup fresh parsley, chopped
- •1/4 cup toasted pine nuts
- •1 tablespoon lemon juice
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
On a large baking sheet, toss the zucchini, bell pepper, and red onion with olive oil, dried oregano, salt, and pepper until evenly coated.
- 3
Roast the vegetables for 20-25 minutes, tossing halfway through, 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 a plate or plastic wrap, and let it sit for 5-7 minutes.
- 6
Fluff the couscous with a fork to separate the grains.
- 7
Gently fold the roasted vegetables into the couscous.
- 8
Stir in the fresh parsley, lemon juice, and toasted pine nuts before serving warm.
💡 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 for seasonal favorites like eggplant, cherry tomatoes, or asparagus.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; fluff with a splash of warm water before reheating.
✅ How it should turn out
The finished dish should be a colorful medley with tender, sweet-roasted vegetables contrasting against the light, fluffy, and aromatic grains of couscous.