Description
This Roasted Vegetable Couscous recipe combines perfectly tender, oven-roasted vegetables with fluffy, flavorful couscous. The vegetables are seasoned with garlic powder, oregano, and thyme, then roasted to golden perfection, and tossed into couscous cooked in savory vegetable broth. Garnished with fresh parsley and served with bright lemon wedges, this dish is a vibrant, healthy, and easy-to-make vegetarian meal ideal for lunch or dinner.
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
Other Ingredients
- 1 cup couscous
- 2 cups vegetable broth
- 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 the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large bowl, combine diced zucchini, red and yellow bell peppers, diced red onion, and halved cherry tomatoes to create the vegetable mix.
- Season Vegetables: Drizzle the olive oil over the mixed vegetables, then sprinkle garlic powder, dried oregano, dried thyme, salt, and pepper evenly. Toss everything together to ensure all pieces are well coated with seasoning.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast them in the preheated oven for 25 to 30 minutes, stirring halfway through to promote even cooking, until the vegetables are tender and golden brown.
- Cook Couscous: While the vegetables roast, bring 2 cups of vegetable broth to a boil in a saucepan. Stir in the couscous, cover the pan, remove it from heat, and let it sit for 5 minutes so the couscous absorbs the broth. Afterward, fluff the couscous with a fork to separate the grains.
- Combine Couscous and Vegetables: Gently fold the roasted vegetables into the fluffed couscous, mixing carefully to blend without mashing the veggies.
- Garnish and Serve: Garnish the couscous mixture with chopped fresh parsley for a burst of color and flavor. Serve the dish warm with lemon wedges on the side for squeezing over the top as desired.
Notes
- You can substitute any seasonal vegetables for roasting to customize the dish.
- For added protein, consider mixing in some chickpeas or toasted nuts.
- Adjust the seasoning to your preference, adding more herbs or spices as desired.
- Use homemade or low-sodium vegetable broth to control salt content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
