Roasted Veggie Couscous
A delightful and colorful dish packed with nutritious vegetables and couscous, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 cup couscous This tiny pasta cooks quickly and absorbs flavors well.
- 2 cups vegetable broth Feel free to use low-sodium broth.
- 1 medium zucchini, diced Any seasonal veggies can be used.
- 1 medium bell pepper, diced You can use your choice of bell pepper.
- 1 medium red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper
- as needed Fresh herbs for garnish (optional) Consider parsley or basil for an aromatic touch.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, thyme, oregano, salt, and pepper.
Roasting the Vegetables
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
Cooking the Couscous
- Meanwhile, bring the vegetable broth to a boil in a saucepan.
- Add the couscous to the boiling broth, stir, cover, and remove from heat. Let it sit for 5 minutes.
- Fluff the couscous with a fork, then mix in the roasted vegetables.
Serving
- Garnish with fresh herbs if desired and serve warm.
Notes
Customizable: You can substitute different vegetables or grains to suit your taste. For spice, add crushed red pepper flakes.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 4gSugar: 5g
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