Roasted Vegetable Couscous
A vibrant and comforting grain bowl packed with caramelized roasted vegetables and fluffy, herb-infused couscous.
Ingredients
- •1 medium zucchini, diced
- •1 medium bell pepper, seeded and diced
- •1 red onion, chopped
- •1 cup cherry tomatoes
- •3 tablespoons olive oil, divided
- •1 teaspoon dried oregano
- •Salt and freshly ground black pepper to taste
- •1 cup dry couscous
- •1 cup vegetable broth
- •1/2 cup fresh parsley, chopped
- •1 lemon, zested and juiced
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper.
- 2
Place the diced zucchini, bell pepper, red onion, and cherry tomatoes on the prepared baking sheet.
- 3
Drizzle the vegetables with 2 tablespoons of olive oil, sprinkle with dried oregano, salt, and black pepper, then toss well to ensure even coating.
- 4
Roast the vegetables in the preheated oven for 25 to 30 minutes until tender and slightly caramelized, stirring halfway through.
- 5
While the vegetables roast, bring the vegetable broth and the remaining 1 tablespoon of olive oil to a boil in a medium saucepan.
- 6
Stir in the dry couscous, cover the saucepan with a tight-fitting lid, and remove it immediately from the heat.
- 7
Let the couscous steam undisturbed for 5 minutes, then fluff it gently with a fork.
- 8
Add the roasted vegetables, chopped parsley, lemon zest, and lemon juice to the fluffed couscous, tossing gently to combine before serving.
💡 Chef tips
- Feel free to swap or add seasonal vegetables like butternut squash, asparagus, or eggplant based on what you have in your fridge.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and taste great both cold or gently reheated.
- To boost protein, you can easily stir in a can of rinsed chickpeas or top the dish with toasted almonds.
✅ How it should turn out
The finished dish should feature fluffy, citrus-scented grains mixed with sweet, tender roasted vegetables and a bright, herbaceous finish.