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In a large bowl, combine roasted vegetables with cooked couscous Recipe

In a large bowl, combine roasted vegetables with cooked couscous Recipe
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★★★★★

4.8 from 13 reviews

A vibrant and healthy Mediterranean Roasted Vegetable Couscous featuring tender roasted vegetables, fluffy couscous infused with lemon, topped with crumbled feta, toasted nuts, and fresh herbs. This colorful dish serves as a satisfying main or side, perfect for a wholesome, flavorful meal.

Ingredients

Scale

For the Vegetables

  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red onion, diced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried oregano or thyme

For the Couscous

  • 1 cup couscous
  • 1 cup vegetable broth or water
  • 1 tbsp olive oil
  • 1 tsp lemon juice

For Garnish

  • ¼ cup crumbled feta cheese
  • 2 tbsp toasted pine nuts or walnuts
  • Fresh parsley or basil, chopped

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Roast the Vegetables: In a mixing bowl, toss the diced red bell pepper, zucchini, yellow squash, red onion, and halved cherry tomatoes with 2 tablespoons of olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon dried oregano or thyme. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20–25 minutes, until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
  3. Cook the Couscous: While vegetables roast, bring 1 cup vegetable broth or water to a boil in a small saucepan. Remove from heat, stir in 1 cup couscous and 1 tablespoon olive oil, then cover and let it sit undisturbed for 5 minutes so couscous absorbs the liquid. Fluff the couscous gently with a fork and stir in 1 teaspoon lemon juice to add brightness.
  4. Assemble the Dish: In a large bowl, combine the roasted vegetables with the cooked couscous. Toss gently to mix all ingredients and distribute flavors evenly.
  5. Garnish & Serve: Top the combined couscous and vegetables with ¼ cup crumbled feta cheese, 2 tablespoons toasted pine nuts or walnuts, and a sprinkle of freshly chopped parsley or basil. Serve warm or at room temperature as either a hearty side dish or a light main course.

Notes

  • You can substitute dried oregano with thyme or rosemary for different flavor profiles.
  • For a vegan option, omit the feta or replace with a plant-based cheese alternative.
  • Use vegetable broth for added flavor; water works as a neutral substitute.
  • To toast nuts, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant.
  • This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: Mediterranean, Couscous, Roasted Vegetables, Healthy, Vegetarian, Feta, Summer Recipe

Find it online: https://maicook.com/in-a-large-bowl-combine-roasted-vegetables-with-cooked-couscous-recipe/