Couscous Vegetable Bake
The Couscous Vegetable Bake is a hearty, flavor-packed vegetarian dish that brings together fluffy couscous, vibrant roasted vegetables, and gooey melted mozzarella in one irresistible casserole. This recipe features a medley of zucchini, red bell peppers, eggplant, and cherry tomatoes, roasted to perfection with olive oil and a savory blend of oregano and garlic powder. Layered over a bed of light, tender couscous and topped with bubbling mozzarella cheese, this baked dish strikes a perfect balance of textures and flavors. Ready in just about an hour, this easy-to-make casserole is perfect for weeknight dinners or as a crowd-pleasing vegetarian main. Garnished with fresh parsley, it’s a wholesome, customizable recipe that will make mealtime effortlessly delicious and nutritious!
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Recipe Information
Ingredients
- 1 cup Couscous
- 1.25 cups Vegetable broth
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 cup Cherry tomatoes
- 1 small Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 400°F (200°C).
Slice the zucchini and eggplant into half-moons, chop the red bell pepper into bite-sized pieces, and halve the cherry tomatoes.
Place the vegetables on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt, black pepper, oregano, and garlic powder. Toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.
Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Once it’s boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, then fluff with a fork.
Grease a 9x9-inch (or equivalent) baking dish with 1 tablespoon of olive oil. Spread the cooked couscous evenly in the bottom of the dish.
Top the couscous with the roasted vegetables, spreading them out evenly.
Sprinkle the shredded mozzarella cheese over the top of the vegetables.
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 6393 mg | 278% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 37.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2494 mg | 53% | |
*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.
