Name: Roasted Vegetable Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.00 tsp salt; 0.50 tsp black pepper; 3.00 tbsp olive oil; 200.00 g cherry tomatoes; 2.00 tbsp fresh parsley; 2.00 cups vegetable broth; 1.00 tsp smoked paprika; 1.00 large zucchini; 1.00 medium eggplant; 1.00 large red bell pepper; 1.00 medium red onion; 1.50 cups couscous; 1.00 tbsp lemon zest

Roasted Vegetable Couscous

Roasted vegetables bring out a natural sweetness and depth that pairs beautifully with fluffy couscous. This dish is not only visually appealing with its array of colorful veggies, but also offers a delightful mix of textures and flavors. The citrusy lemon zest and a hint of smoked paprika add a modern twist, making it a surefire hit at your dinner table.

Feel free to customize with your favorite seasonal vegetables or substitute quinoa for a gluten-free option. For an added protein boost, toss in some chickpeas or feta cheese. This versatile recipe can quickly become a staple for any occasion, from casual weeknight dinners to larger gatherings.

Serve it warm as a cozy main dish or cold as a refreshing salad. It's perfect for a side dish at summer barbecues or a wholesome addition to your lunchbox. Any leftovers store well in the fridge, making it a great option for meal prep. If you don't have a roasting pan, a simple baking sheet will do just fine.

45min total

4 servings

350 kcal

Ingredients

1.00 tsp salt
0.50 tsp black pepper
3.00 tbsp olive oil
200.00 g cherry tomatoes
2.00 tbsp fresh parsley
2.00 cups vegetable broth
1.00 tsp smoked paprika
1.00 large zucchini
1.00 medium eggplant
1.00 large red bell pepper
1.00 medium red onion
1.50 cups couscous
1.00 tbsp lemon zest

Instructions

1

Preheat your oven to 400°F (200°C).
2

Dice the eggplant, zucchini, red bell pepper, and red onion into bite-sized pieces.
3

In a large mixing bowl, toss the vegetables with olive oil, smoked paprika, salt, and black pepper.
4

Spread the vegetables on a baking sheet and roast them in the oven for 20-25 minutes until they are tender and slightly caramelized.
5

Meanwhile, bring the vegetable broth to a boil in a pot. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes.
6

Fluff the couscous with a fork and mix in the roasted vegetables, lemon zest, and fresh parsley.
7

Adjust seasoning with additional salt and pepper if needed.
8

Serve warm or chilled, according to preference.

Roasted Vegetable Couscous

Instructions

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