Description
A delightful and flavorful dish, this Roasted Vegetable Couscous is a Mediterranean-inspired recipe that combines fluffy couscous with roasted zucchini, bell pepper, cherry tomatoes, and a hint of smoked paprika. Tossed with fresh parsley and a squeeze of lemon juice, this dish is a perfect balance of textures and flavors.
Ingredients
Couscous:
- 1 cup dry couscous
Roasted Vegetables:
- 1 zucchini, diced
1 red bell pepper, diced
1 small red onion, chopped
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
Additional:
- 1 cup vegetable broth or water
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
Crumbled feta cheese for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast the vegetables: Toss zucchini, bell pepper, red onion, cherry tomatoes, and garlic with olive oil, salt, pepper, and smoked paprika. Roast for 20–25 minutes, stirring halfway through.
- Prepare the couscous: Boil vegetable broth, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
- Combine: In a bowl, mix couscous with roasted vegetables. Add lemon juice and parsley, toss to combine.
- Serve: Enjoy warm or at room temperature, topped with feta if desired.
Notes
- You can roast the vegetables ahead for meal prep.
- Substitute quinoa for a gluten-free option.
- Enhance with chickpeas or grilled chicken for more protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 5 mg
