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Savory Herbed Couscous with Roasted Veggies

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This herbed couscous with roasted vegetables is a vibrant and flavorful dish that combines fluffy couscous with sweet, caramelized veggies. It’s perfect as a side or a hearty main, making it a versatile addition to any meal.

Ingredients

Scale
  • For the Couscous:
  • 1 cup couscous
  • 1 cup vegetable broth (or water)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • Freshly ground black pepper to taste
  • For the Roasted Vegetables:
  • 1 medium zucchini, diced into 1-inch cubes
  • 1 medium bell pepper (any color), diced into 1-inch pieces
  • 1 medium red onion, diced into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup baby carrots, halved lengthwise
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). This high temperature will help caramelize the vegetables, bringing out their natural sweetness.
  2. In a large mixing bowl, combine the diced zucchini, bell pepper, red onion, cherry tomatoes, and baby carrots. Drizzle with 3 tablespoons of olive oil, then sprinkle with dried oregano, garlic powder, salt, and pepper. Toss until all the vegetables are evenly coated.
  3. Spread the seasoned vegetables in a single layer on a baking sheet. Avoid overcrowding the pan to ensure even roasting. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly charred around the edges.
  4. While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring 1 cup of vegetable broth (or water) to a boil. Stir in 1 tablespoon of olive oil and 1 teaspoon of salt.
  5. Once boiling, remove the saucepan from heat and add 1 cup of couscous. Stir quickly, then cover the pot and let it sit for 5 minutes. This resting time allows the couscous to absorb the liquid and become fluffy.
  6. After 5 minutes, fluff the couscous with a fork and add 1 tablespoon of fresh lemon juice, 2 tablespoons of chopped parsley, 1 tablespoon of chopped dill, and 1 tablespoon of chopped basil. Mix well to incorporate the herbs and flavors.
  7. Once the vegetables are done roasting, remove them from the oven. Combine the roasted vegetables with the herbed couscous in a large serving bowl. Toss gently to combine, ensuring that the vegetables are evenly distributed throughout the couscous.
  8. Serve warm, garnished with additional herbs if desired. Enjoy your Herbed Couscous With Roasted Vegetables!

Nutrition

Keywords: Be generous with salt and pepper to enhance the natural flavors of the vegetables. Use a quality baking sheet for optimal roasting, and consider toasting the couscous for added flavor.

Find it online: https://homebitesia.com/savory-herbed-couscous-with-roasted-veggies/