Ingredients
- Couscous: 1 cup
- Vegetable broth: 1 1/2 cups
- Broccoli florets: 1 cup
- Red bell pepper: 1, chopped
- Red onion: 1, sliced
- Zucchini: 1, chopped
- Olive oil: 2 tablespoons
- Dried herbs (Italian mix): 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss broccoli, red pepper, red onion, and zucchini with olive oil and dried herbs on a baking sheet.
- Step 2: Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
- Step 3: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan.
- Step 4: Stir in the couscous, remove from heat, cover, and let stand for 5 minutes until all liquid is absorbed.
- Step 5: Fluff the couscous with a fork and combine it with the roasted vegetables. Serve immediately.
Notes
- Store leftover roasted vegetable couscous in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of water or broth to prevent drying.
- A dollop of creamy hummus or a sprinkle of crumbled feta cheese elevates this dish to a satisfying meal.
- Don't overcrowd the baking sheet with vegetables; use two sheets if needed to ensure even roasting and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American