Description
Indulge in the warmth of a Roasted Vegetable Couscous Bowl, where roasted carrots, bell peppers, and zucchini unite with fluffy couscous and zesty lemon juice. This vibrant dish not only pleases the palate but also looks stunning on your table. Perfect for weeknight dinners or impressing guests, it’s a customizable recipe that bursts with flavor and nutrition.
Ingredients
Scale
- 1 cup couscous
- 1 cup bell peppers (mixed colors), chopped
- 1 cup carrots, sliced
- 1 cup zucchini, chopped
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 2 tbsp lemon juice
- Fresh herbs (parsley or basil), for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Chop bell peppers, carrots, and zucchini into bite-sized pieces and spread them onto a baking sheet.
- Drizzle olive oil over the veggies and sprinkle minced garlic, salt, pepper, and any herbs you prefer. Toss to coat evenly.
- Roast in the oven for 20-25 minutes until tender and slightly charred.
- In a medium pot, boil water (double the amount of couscous). Stir in couscous once boiling, cover, and remove from heat after 5 minutes.
- Fluff the couscous with a fork and mix in roasted vegetables, lemon juice, and fresh herbs.
- Serve warm either as is or topped with feta cheese or nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg