Description
This delicious herbed couscous with roasted vegetables is a vibrant and nutritious dish, perfect as a side or light main course. Fluffy couscous infused with fresh herbs pairs beautifully with caramelized roasted vegetables, creating a dish that’s as visually appealing as it is flavorful. It’s quick to prepare, versatile, and ideal for meal prep or a family dinner. Customize it with your favorite vegetables or protein for a complete meal. Focus Keywords: herbed couscous, roasted vegetable couscous, healthy couscous recipe.
Ingredients
Scale
- For the Couscous:
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
- For the Roasted Vegetables:
- 2 cups mixed vegetables (e.g., zucchini, bell peppers, cherry tomatoes, and red onion)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Vegetables:
- Preheat the oven to 400°F (200°C).
- Chop the vegetables into bite-sized pieces and toss with olive oil, oregano, smoked paprika, garlic powder, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly charred.
- Cook the Couscous:
- Bring vegetable broth or water to a boil in a medium saucepan.
- Stir in olive oil and couscous, cover, and remove from heat. Let sit for 5 minutes.
- Fluff the couscous with a fork and mix in parsley, mint, lemon zest, salt, and pepper.
- Assemble the Dish:
- Transfer the couscous to a serving platter and top with the roasted vegetables.
- Garnish with additional parsley or a drizzle of olive oil, if desired. Serve warm or at room temperature.
Notes
- For added protein, include chickpeas or grilled chicken.
- Substitute quinoa for a gluten-free option.
- Use seasonal vegetables for variety and f
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish