Couscous with Roasted Vegetables
Brighten up your table with this vibrant and hearty Couscous with Roasted Vegetables recipe, a Mediterranean-inspired dish that's as wholesome as it is flavorful! Featuring fluffy couscous paired with a colorful medley of zucchini, bell peppers, red onion, and cherry tomatoes roasted to perfection with garlic, cumin, paprika, and oregano, this recipe delivers bold, smoky, and savory goodness in every bite. Topped with a zesty splash of lemon juice and fresh parsley, it’s perfect as a light vegetarian main dish or a versatile side for your favorite proteins. Ready in just 40 minutes, this quick and easy dish is a healthy, crowd-pleasing option for weeknights or casual gatherings. Keywords: Mediterranean couscous, roasted vegetables, vegetarian main dish, quick and easy recipes, healthy side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup couscous
- 1.5 cups water
- 3 tablespoons olive oil
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium red onion
- 1 cup cherry tomatoes
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and prepare the vegetables: cut the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces. Leave the cherry tomatoes whole.
In a large bowl, combine the prepared vegetables with 2 tablespoons of olive oil, minced garlic, dried oregano, ground cumin, paprika, salt, and black pepper. Toss well to evenly coat the vegetables.
Spread the seasoned vegetables evenly onto the prepared baking sheet and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized, stirring halfway through cooking.
While the vegetables are roasting, bring 1.5 cups of water to boil in a medium saucepan. Add a pinch of salt and 1 tablespoon of olive oil to the water.
Remove the saucepan from heat and stir in the couscous. Cover the saucepan with a lid and let it sit for 5 minutes to allow the couscous to absorb the water.
Once the couscous has absorbed the water, fluff it with a fork to separate the grains.
When the vegetables are done roasting, remove them from the oven and let them cool slightly.
In a large serving bowl, combine the couscous and roasted vegetables. Drizzle with lemon juice and sprinkle with chopped fresh parsley. Toss everything together gently to combine.
Serve warm as a main dish or side, and enjoy!
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4570 mg | 199% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 28.1 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1879 mg | 40% | |
*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.
