Roasted Vegetable Couscous

A vibrant, flavorful dish where sweet roasted vegetables meet fluffy, herb-infused couscous. Perfect as a main course or a substantial side.

Ingredients

Roasted Vegetables:

• 1 zucchini, diced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 small red onion, chopped

• 1 small eggplant, diced

• 1 cup cherry tomatoes

Couscous & Seasonings:

• 1 cup couscous

• 1 ¼ cups vegetable broth or water

• 3 tablespoons olive oil, divided

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• Salt and black pepper, to taste

Finishing Touches:

• 2 tablespoons fresh lemon juice

• ¼ cup chopped fresh parsley or basil

• 2 tablespoons toasted pine nuts or slivered almonds (optional)

• Crumbled feta cheese (optional)

Instructions

1. Roast Vegetables: Preheat oven to 425°F (220°C). On a large baking sheet, toss zucchini, bell peppers, red onion, and eggplant with 2 tablespoons olive oil, oregano, smoked paprika, salt, and pepper. Spread in an even layer. Roast for 15 minutes.

2. Add Tomatoes: Remove baking sheet from oven, add cherry tomatoes (toss them with a bit of oil first if needed), and return to oven. Roast for another 10-15 minutes, until all vegetables are tender and slightly caramelized.

3. Prepare Couscous: While vegetables roast, heat vegetable broth to a boil. Place couscous in a medium bowl with minced garlic. Pour hot broth over couscous, add remaining 1 tablespoon olive oil, and stir. Cover tightly and let steam for 5-10 minutes, then fluff with a fork.

4. Combine & Serve: In a large serving bowl, combine the fluffy couscous and roasted vegetables. Drizzle with fresh lemon juice and toss gently. Stir in fresh herbs and top with toasted nuts and feta cheese if using.

Helpful Tips

• Vegetable Variations: Substitute with carrots, broccoli, squash, or asparagus based on preference.

• Flavor Boost: Use broth instead of water for the couscous, and consider adding a bay leaf or thyme sprig to the broth while heating.

• Texture: For extra texture, toast the couscous in a dry pan for 2-3 minutes before adding liquid.

• Make Ahead: Roast vegetables and prepare couscous separately, then combine while still warm or serve at room temperature.

• Serving: Excellent warm, at room temperature, or cold. Perfect for picnics, potlucks, or meal prep.

This colorful, nutrient-packed dish comes together quickly and is as beautiful as it is delicious!