Savory Roasted Vegetable Couscous: Your New Favorite Dish
A vibrant roasted vegetable couscous that's satisfying and customizable, perfect for dinner gatherings.
Equipment
- Oven
- Baking sheet
- Large Bowl
- Fork
- Knife
- Cutting Board
Ingredients
For the Couscous
- 1 cup Couscous using vegetable broth instead of water
For the Vegetables
- 2 medium Bell Peppers fresh seasonal vegetables can be substituted
- 1 medium Zucchini can be replaced with yellow squash or eggplant
- 1 medium Red Onion white or yellow onion are suitable substitutes
- 1 cup Cherry Tomatoes or regular tomatoes if available
- 2 cloves Garlic minced; garlic powder can be a substitute
For the Roasting
- 2 tablespoons Olive Oil avocado oil is a good alternative
- 1 teaspoon Dried Oregano fresh herbs can enhance flavor
- 1 teaspoon Dried Basil fresh herbs can enhance flavor
- to taste Salt adjust according to preference
- to taste Pepper adjust according to preference
For the Finish
- 1/4 cup Fresh Parsley can use basil or cilantro for a twist
- 2 tablespoons Fresh Lemon Juice lime juice is a zesty variation
Instructions
How to Make Roasted Vegetable Couscous
- Preheat Oven: Set your oven to 400°F (200°C) for roasting the veggies.
- Prepare Vegetables: Chop bell peppers, zucchini, red onion, halve cherry tomatoes, and mince garlic cloves.
- Roast Vegetables: Toss vegetables and garlic in olive oil, oregano, basil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- Cook Couscous: Cook couscous according to package instructions using vegetable broth. Fluff with a fork.
- Combine Ingredients: Mix roasted vegetables with couscous, add lemon juice and parsley, tossing gently.
- Adjust Season and Serve: Adjust seasoning if needed and serve warm.
Notes
Optional: Garnish with extra parsley or feta cheese for a delightful touch. Proper spacing while roasting promotes caramelization and enhances flavor.