Description
Colorful roasted vegetable couscous packed with flavor, herbs, and citrus. A light, healthy, and vibrant dish perfect as a side or main meal.
Ingredients
- 200 g couscous (or quinoa for gluten-free option)
- 1 zucchini (or yellow zucchini)
- 1 bell pepper (any color, carrots also work)
- 1 red onion (or shallots)
- 200 g cherry tomatoes (or grape tomatoes)
- 2 garlic cloves (or garlic powder)
- 3 tbsp olive oil (or avocado oil)
- Salt, to taste
- Pepper, to taste
- 1 bunch parsley (or coriander)
- 2 tbsp lemon juice (or lime juice)
Instructions
- Preheat oven to 200°C (400°F).
- Chop zucchini, pepper, onion, and tomatoes into bite-sized pieces.
- Place vegetables on a baking tray, drizzle with olive oil, salt, pepper, and minced garlic.
- Roast for 20–25 minutes until tender and slightly caramelized.
- Meanwhile, prepare couscous according to package instructions.
- Fluff couscous with a fork and mix with roasted vegetables.
- Add chopped parsley and lemon juice, then toss well.
- Serve warm or at room temperature.
Notes
- You can swap couscous with quinoa for a gluten-free version.
- Add chickpeas or feta for extra protein.
- Tastes great cold as a salad the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean