Description
A delicious and healthy dish made with roasted vegetables and couscous, perfect for any meal.
Ingredients
Scale
- 3 tablespoons olive oil (use part for cooking)
- 2 cups dry pearl or israeli couscous
- 2 cups veggie broth
- 4 whole garlic cloves
- 2 cups broccoli heads
- 2 zucchini (cut lengthwise and sliced)
- 1 big red onion
- 2 carrots (sliced)
- 1 cup whole cherry tomatoes
- 2 teaspoons chopped rosemary
- 2 teaspoons thyme (dried)
- 1 teaspoon smoked paprika
- Salt and pepper, to your preference
- 1/2 cup chopped fresh parsley
- Lemon slices, for garnish
- Crushed red pepper, for garnish
Instructions
- In a medium pot over medium-high heat, add one tablespoon of oil and the couscous. Cook for 2 minutes, constantly stirring to prevent burning. Then add the vegetable broth, bring it to a boil, cover the pot, turn off the heat, and let it sit undisturbed for 10 minutes.
- Preheat the oven to 400 degrees F. In a large bowl, combine the garlic cloves, broccoli florets, zucchini, onion, carrots, cherry tomatoes, and 2 tablespoons of olive oil. Toss everything well to ensure that the vegetables are evenly coated with oil. Add rosemary, thyme, smoked paprika, salt, and pepper, blending these seasonings into the veggies for a flavorful roast.
- Transfer the seasoned vegetables onto a sheet pan, spreading them out evenly to ensure even cooking. Place the pan in the preheated oven and roast for 35-40 minutes, or until the veggies are tender and slightly caramelized.
- After roasting, locate the garlic cloves on the sheet pan. Mash them and add them to the pot with the cooked couscous, mixing well to incorporate the garlicky flavor. In a large bowl, combine the roasted vegetables with the couscous, stirring gently to mix all ingredients thoroughly.
- Serve the couscous and veggie mixture hot. Sprinkle chopped parsley and crushed red pepper flakes on top before serving.
Notes
- Feel free to add any other seasonal vegetables you prefer.
- This dish can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Roasted Vegetables, Couscous, Healthy Recipe, Vegan Dish