Roasted Vegetable Couscous
Elevate your weeknight dinner routine with this vibrant and wholesome Roasted Vegetable Couscous recipe! Packed with caramelized zucchini, red bell peppers, eggplant, and juicy cherry tomatoes, this dish is a celebration of Mediterranean flavors. The tender roasted vegetables are seasoned with garlic powder, paprika, and cumin for a smoky, aromatic profile, while fluffy couscous soaked in rich vegetable broth ties everything together. A drizzle of fresh lemon juice and a sprinkle of parsley provide a zesty and herbaceous finish. Ready in just 40 minutes, this vegetarian dish is perfect for meal prep or effortless entertaining. Serve warm or at room temperature for a versatile, crowd-pleasing side or main course.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 1 medium zucchini
- 1 red bell pepper
- 1 small eggplant
- 1 medium red onion
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Cut the zucchini, red bell pepper, eggplant, and red onion into bite-sized pieces, ensuring they are roughly the same size for even cooking.
Place the chopped vegetables and cherry tomatoes onto a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with garlic powder, paprika, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the vegetables to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly browned.
While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Remove from heat and stir in the couscous and the remaining 1/2 teaspoon of salt. Cover and let sit for 5 minutes.
Fluff the couscous with a fork and transfer it to a large serving bowl.
Once the vegetables are done roasting, add them to the bowl with the couscous. Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the mixture, and toss gently to combine.
Sprinkle the chopped parsley over the top as a garnish.
Serve warm or at room temperature, and enjoy your Roasted Vegetable Couscous!
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 752 mg | 33% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 678 mg | 14% | |
*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.
