Description
Savor this vibrant Roasted Vegetable Couscous, a delightful blend of roasted veggies and fluffy couscous, perfect for any occasion or gathering.
Ingredients
Scale
- 1 cup pearl couscous
- 1 bell pepper (mixed colors)
- 1 medium zucchini
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and chop bell peppers into bite-sized pieces, slice zucchini into half-moons, and halve cherry tomatoes. Place in a mixing bowl.
- Drizzle vegetables with olive oil, garlic powder, salt, and pepper; mix until coated.
- Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes until tender.
- While roasting, bring water to a boil in a pot (1 cup water per cup of couscous). Stir in couscous, cover, and let sit off heat for 5 minutes.
- Once roasted veggies are slightly cooled, mix them into the couscous along with fresh herbs.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg