Description
This Roasted Vegetable Couscous recipe is a delightful combination of tender, oven-roasted vegetables and fluffy couscous, seasoned with aromatic herbs and a touch of garlic. Easy to prepare and packed with vibrant flavors, it’s a perfect wholesome meal or side dish that suits any occasion.
Ingredients
Scale
Vegetables
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
Grains & Liquids
- 1 cup couscous
- 2 cups vegetable broth
Seasonings & Garnishes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large bowl, combine the diced zucchini, red and yellow bell peppers, red onion, and halved cherry tomatoes to create the vegetable base for the dish.
- Season Vegetables: Drizzle olive oil over the mixed vegetables, then sprinkle with garlic powder, dried oregano, dried thyme, salt, and pepper. Toss everything well to ensure even coating of the seasoning and oil.
- Roast Vegetables: Spread the seasoned vegetables evenly in a single layer on a baking sheet. Roast them in the oven for 25-30 minutes, stirring halfway through, until they become tender and develop a golden color.
- Cook Couscous: While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Stir in the couscous, immediately cover the pot, remove it from heat, and let it sit for 5 minutes to absorb the liquid. Afterward, fluff the couscous lightly with a fork.
- Combine: Gently fold the roasted vegetables into the fluffed couscous, mixing carefully to retain the vegetables’ texture.
- Garnish and Serve: Sprinkle freshly chopped parsley over the couscous and serve with lemon wedges on the side to add a fresh citrus flavor.
Notes
- For a nuttier flavor, toast the couscous lightly in a dry pan for 2-3 minutes before cooking.
- You can substitute vegetable broth with water for a lighter taste, though broth adds more flavor.
- Feel free to add other vegetables like eggplant or mushrooms based on preference.
- Adjust seasoning to taste, especially salt and pepper, depending on your dietary needs.
- Serve warm as a main dish or as a vibrant side to grilled meats or plant-based proteins.
