Description
This roasted vegetable couscous combines caramelized seasonal vegetables with fluffy couscous and fresh herbs for a versatile, colorful side dish or light main that’s both comforting and vibrant.
Ingredients
- 2 Roma tomatoes, chopped
- 1 zucchini, chopped
- 1 bell pepper (any color), chopped
- 1 red onion, chopped
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 1/2 cups couscous
- 2 cups vegetable broth
- 1/4 cup fresh parsley, roughly chopped
Instructions
- Preheat oven to 400ºF (200ºC). Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel garlic cloves, keeping them whole.
- Toss chopped vegetables and garlic with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast for 45 minutes, stirring occasionally, until vegetables are soft and edges are caramelized.
- Meanwhile, bring vegetable broth to a boil. Stir in couscous, cover, remove from heat, and let sit for 10 minutes. Fluff with a fork.
- Finely chop the roasted garlic and roughly chop the parsley.
- In a large bowl, combine couscous, roasted vegetables, chopped garlic, and parsley. Season with additional salt and pepper if needed.
- Serve warm or chilled, as desired.
Notes
- Switch up the vegetables based on what’s in season—eggplant, mushrooms, or broccoli work well.
- Pearl couscous can be used for a chewier texture.
- Serve with a drizzle of balsamic glaze or a dollop of tzatziki for added flavor.
- Great as a side or vegetarian main.
- Can be enjoyed warm or cold as a salad.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
