Description
Roasted Vegetable Couscous is a fluffy and flavor-packed Mediterranean side dish featuring a delightful mix of roasted vegetables and couscous.
Ingredients
- 1 cup couscous
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cups vegetable broth
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the zucchini, red bell pepper, yellow bell pepper, and chickpeas with olive oil, salt, pepper, cumin, and paprika.
- Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly charred.
- Meanwhile, bring the vegetable broth to a boil in a saucepan. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, then fluff with a fork.
- Combine the roasted vegetables with the couscous and mix well.
- Garnish with fresh parsley before serving.
Notes
- You can add other vegetables like eggplant or carrots for more variety.
- For added flavor, sprinkle some feta cheese on top before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg