Description
A vibrant and wholesome Mediterranean dish featuring golden roasted vegetables mixed with fluffy couscous, fresh parsley, and lemon juice. Perfect as a hearty main or a flavorful side, this plant-based recipe is both satisfying and versatile.
Ingredients
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
Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 20 to 25 minutes, until tender and caramelized.
- While the vegetables roast, bring vegetable broth to a boil in a saucepan. Add couscous, stir, cover, and remove from heat. Let sit for 5 minutes.
- Fluff the couscous with a fork, then fold in roasted vegetables, chopped parsley, and lemon juice. Adjust seasoning with salt and pepper.
- Serve warm or at room temperature.
Notes
Use any seasonal vegetables you have on hand like eggplant, mushrooms, or carrots.
Add chickpeas or feta for extra protein.
Substitute couscous with quinoa or bulgur for a different grain base.
Store leftovers in the fridge for up to 4 days.
Enjoy cold as a salad or warm it with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
