Description
Roasted Veggie Couscous is a colorful and flavorful dish that brings joy to any gathering, making it perfect for special occasions like Eid or Mother’s Day. This recipe features a delightful combination of roasted vegetables and fluffy couscous, all brought together with a zesty lemon-olive oil vinaigrette. Quick to prepare in under 30 minutes, this wholesome side dish is sure to impress with its vibrant colors and harmonious flavors, making every meal a festive celebration.
Ingredients
Scale
- 1 cup quick-cooking couscous
- 1 cup bell peppers (mixed colors), chopped
- 1 medium zucchini, sliced into half-moons
- 1 medium red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Chop bell peppers, zucchini, red onion, and cherry tomatoes into bite-sized pieces.
- In a large bowl, combine the chopped veggies with olive oil, lemon juice, salt, and pepper; toss until coated.
- Spread the veggie mixture on a parchment-lined baking sheet and roast for about 20 minutes until caramelized.
- Meanwhile, prepare couscous according to package instructions; fluff after resting.
- Once veggies are done, gently fold them into the couscous and mix in fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to swap out vegetables based on availability—carrots or asparagus work well too. For added texture, consider mixing in nuts or dried fruits. To boost flavor, cook couscous in vegetable broth instead of water.