Roasted Vegetable Couscous

Elevate your weeknight dinner routine with this vibrant and wholesome Roasted Vegetable Couscous recipe! Packed with caramelized zucchini, red bell peppers, eggplant, and juicy cherry tomatoes, this dish is a celebration of Mediterranean flavors. The tender roasted vegetables are seasoned with garlic powder, paprika, and cumin for a smoky, aromatic profile, while fluffy couscous soaked in rich vegetable broth ties everything together. A drizzle of fresh lemon juice and a sprinkle of parsley provide a zesty and herbaceous finish. Ready in just 40 minutes, this vegetarian dish is perfect for meal prep or effortless entertaining. Serve warm or at room temperature for a versatile, crowd-pleasing side or main course.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup couscous
• 1.25 cups vegetable broth
• 1 medium zucchini
• 1 red bell pepper
• 1 small eggplant
• 1 medium red onion
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 0.5 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Cut the zucchini, red bell pepper, eggplant, and red onion into bite-sized pieces, ensuring they are roughly the same size for even cooking.

Step 3

Place the chopped vegetables and cherry tomatoes onto a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with garlic powder, paprika, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the vegetables to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly browned.

Step 5

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Remove from heat and stir in the couscous and the remaining 1/2 teaspoon of salt. Cover and let sit for 5 minutes.

Step 6

Fluff the couscous with a fork and transfer it to a large serving bowl.

Step 7

Once the vegetables are done roasting, add them to the bowl with the couscous. Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the mixture, and toss gently to combine.

Step 8

Sprinkle the chopped parsley over the top as a garnish.

Step 9

Serve warm or at room temperature, and enjoy your Roasted Vegetable Couscous!

Nutrition Facts

Serving size	1439.8 grams (1439.8g)

Amount per serving	% Daily Value*
Calories	966

Total Fat 47.60g	61%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 5.40g
Cholesterol 0mg	0%
Sodium 5636mg	245%
Total Carbohydrate 120.80g	44%
Dietary Fiber 25.20g	90%
Total Sugars 44.30g
Protein 21.80g	44%

Vitamin D 0IU	0%
Calcium 207mg	16%
Iron 7mg	39%
Potassium 2784mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 8.7%

Carbs: 48.4%