Couscous for People Who Hate Couscous
Transform your perception of couscous with this vibrant and flavor-packed recipe designed specifically for those who think they hate it! "Couscous for People Who Hate Couscous" combines fluffy couscous infused with savory vegetable broth, roasted red bell peppers, zucchini, and sweet cherry tomatoes, delivering smoky, caramelized flavor in every bite. A zesty dressing of olive oil, lemon juice, garlic, cumin, and smoked paprika takes this dish to the next level, while optional crumbled feta and fresh parsley add a creamy, herbal finish. Ready in just 35 minutes, this versatile dish can be served warm or at room temperature, making it perfect for weeknight dinners or meal prep. Whether you’re a couscous skeptic or simply looking for a bold, Mediterranean-inspired side dish to wow your taste buds, this recipe is a must-try.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 3 tablespoons olive oil
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese, crumbled (optional)
- 0.25 cup fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the diced red bell pepper, zucchini, and cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a sprinkle of black pepper. Spread the vegetables out evenly on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until they are soft and slightly caramelized.
While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Once boiling, remove it from the heat, add the couscous, and cover with a lid. Let it sit for 5 minutes, then fluff with a fork.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, ground cumin, smoked paprika, minced garlic, and 1/4 teaspoon of salt.
Transfer the cooked couscous to a large serving bowl. Add the roasted vegetables and pour the dressing over the top. Mix gently to combine.
If using, sprinkle the crumbled feta cheese over the top along with the fresh parsley. Taste and adjust seasoning as needed.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3599 mg | 156% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 21.2 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 892 mg | 69% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2540 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
