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 pieces
- •1 red bell pepper, seeded and chopped
- •1 red onion, cut into wedges
- •2 tablespoons extra virgin olive oil
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •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
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
On a large rimmed baking sheet, toss the zucchini, bell pepper, and onion with the olive oil, oregano, salt, and pepper until evenly coated.
- 3
Spread the vegetables in a single layer and roast for 20-25 minutes, or until tender and lightly browned 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
Remove the cover and fluff the couscous gently with a fork to separate the grains.
- 7
Add the roasted vegetables to the bowl with the couscous, folding them in gently.
- 8
Stir in the fresh parsley, toasted pine nuts, and lemon juice before serving warm.
💡 Chef tips
- For extra depth of flavor, add a pinch of smoked paprika or ground cumin to the vegetables before roasting.
- You can easily swap the vegetables based on what is in season; cherry tomatoes and eggplant work beautifully in this recipe.
- This dish keeps well in an airtight container in the refrigerator for up to 3 days, making it an excellent option for meal prep.
✅ How it should turn out
The finished dish should be a colorful medley of tender, sweet roasted vegetables mixed with light, fluffy grains that offer a bright, nutty, and herbaceous flavor profile.