Flavorful Roasted Vegetable Couscous (Ready-to-Print Version)
Vibrant roasted veggies and fluffy couscous combine in a colorful, flavor-packed, and satisfying vegetarian dish.
# What You’ll Need:
→ Vegetables
01 -
1 medium zucchini, cut into 1/2-inch cubes
02 -
1 large red bell pepper, cut into 1/2-inch pieces
03 -
1 large yellow bell pepper, cut into 1/2-inch pieces
04 -
1 large red onion, sliced
05 -
1 cup cherry tomatoes, halved
06 -
3 cloves garlic, minced
→ Grains and Broth
07 -
1 1/2 cups pearl couscous
08 -
2 cups low-sodium vegetable broth
→ Oils and Acids
09 -
3 tablespoons extra virgin olive oil
10 -
2 tablespoons fresh lemon juice
→ Herbs and Seasonings
11 -
1/4 cup fresh parsley, finely chopped
12 -
1/2 teaspoon kosher salt
13 -
1/4 teaspoon freshly ground black pepper
# Step-by-Step Guide:
01 -
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 -
In a large bowl, combine zucchini, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and minced garlic. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, and toss until evenly coated.
03 -
Spread vegetables in an even layer on prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized at edges.
04 -
While vegetables are roasting, bring vegetable broth to a boil in a medium saucepan. Stir in couscous, cover tightly, remove from heat, and let stand for 5 minutes. Fluff with a fork.
05 -
Transfer roasted vegetables to the fluffed couscous. Add chopped parsley, remaining 1 tablespoon olive oil, and lemon juice. Gently fold until evenly mixed.
06 -
Serve dish warm or at room temperature, either as a main or a side.
# Handy Tips:
01 -
For best results, roast vegetables and prepare couscous simultaneously to preserve vibrant flavors and avoid overcooking either component.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain texture.
03 -
Season to taste; adjust salt and lemon juice as needed for balance.