Description
A colorful and nutritious dish featuring roasted vegetables and fluffy couscous, enhanced with fresh lemon juice and parsley.
Ingredients
Scale
- 1 cup couscous
- 1 medium zucchini, chopped
- 2 bell peppers (red, yellow, or orange), chopped
- 1 large red onion, sliced
- 1 cup cherry tomatoes
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 cups low-sodium vegetable broth
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss zucchini, bell peppers, red onion, cherry tomatoes, and garlic in olive oil; season with salt and pepper. Spread evenly on the baking sheet.
- Roast for 20-25 minutes until tender and slightly caramelized.
- In a saucepan, bring vegetable broth to a boil. Add couscous, cover tightly, and remove from heat; let sit for 5 minutes.
- Fluff couscous with a fork and fold in roasted vegetables along with parsley and lemon juice. Mix well.
- Serve warm or at room temperature.
Notes
For added flavor, consider including spices like paprika or cumin during the vegetable toss.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg
Keywords: couscous, roasted vegetables, vegetarian, healthy meal, Mediterranean recipe