Description
Elevate your meal with this vibrant and nutritious Roasted Vegetable Couscous Recipe. This dish combines fresh, roasted vegetables with fluffy couscous, creating a colorful and delicious medley that’s perfect for any occasion—be it a cozy weeknight dinner or a festive gathering. The natural sweetness of the roasted veggies, paired with zesty lemon juice and fragrant herbs, offers an explosion of flavor in every bite. Not only is it easy to prepare, but it’s also customizable, allowing you to use seasonal produce or your favorite vegetables. Enjoy it warm as a main course or chilled as a refreshing salad—this recipe promises to impress!
Ingredients
Scale
- 2 cups Zucchini
- 2 cups Bell Peppers
- 1 cup Red Onion
- 1 cup Cherry Tomatoes
- 3 cloves Garlic
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Couscous
- 1/4 cup Parsley
- 2 tablespoons Lemon Juice
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces. Mince the garlic and add everything to the bowl.
- Drizzle olive oil over the vegetables and sprinkle with salt and pepper. Toss until evenly coated.
- Spread the mixture on a baking sheet and roast for about 25 minutes until tender and lightly browned.
- Meanwhile, bring 1 cup of water to a boil in a pot. Stir in couscous, remove from heat, cover tightly, and let sit for about 5 minutes.
- Fluff couscous with a fork and gently fold in the roasted vegetables along with parsley and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg