Description
A delightful and flavorful recipe for Roasted Vegetable Couscous, combining fluffy couscous with a medley of roasted zucchini, yellow squash, bell peppers, and onions, all tossed in aromatic seasonings and fresh herbs.
Ingredients
Scale
Couscous:
- 1 cup couscous
- 1 cup vegetable broth
Roasted Vegetables:
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 red bell pepper, diced
- 1 small red onion, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
Finishing:
- 2 tablespoons fresh parsley, chopped
- juice of 1/2 lemon
Instructions
- Preheat oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare vegetables: Toss zucchini, yellow squash, bell pepper, and onion with olive oil, salt, pepper, paprika, and cumin. Roast for 20–25 minutes.
- Cook couscous: Bring vegetable broth to a boil, add couscous, cover, and let sit for 5 minutes.
- Combine: Mix roasted vegetables with couscous, then add parsley and lemon juice. Serve and enjoy!
Notes
- Enhance with feta cheese or toasted pine nuts for extra flavor.
- Serve warm or chilled for versatility.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Roasting, Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 6 g
- Sodium: 340 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
