Description
Roasted Vegetable Couscous is a flavorful and easy-to-make side dish featuring sweet, caramelized roasted vegetables combined with light and fluffy couscous. This dish offers a perfect balance of textures and a savory, aromatic profile with fresh parsley and roasted garlic, ideal for serving warm or cold alongside a variety of mains.
Ingredients
Vegetables
- 4 Roma tomatoes, chopped into 1 to 1.5-inch pieces
- 2 zucchini, chopped into 1 to 1.5-inch pieces
- 1 bell pepper, chopped into 1 to 1.5-inch pieces
- 1 red onion, chopped into 1 to 1.5-inch pieces
- 4 cloves garlic, peeled but left whole
Other Ingredients
- 2 Tbsp olive oil
- 2 pinches salt and pepper, plus more for seasoning
- 2 cups couscous
- 3 cups vegetable broth
- 1/4 bunch parsley, roughly chopped
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into roughly 1 to 1.5-inch pieces. Peel the garlic cloves, keeping them whole for roasting.
- Toss Vegetables with Olive Oil and Seasonings: In a large bowl, toss the chopped vegetables and whole garlic cloves with 2 tablespoons of olive oil. Spread them evenly on a baking sheet in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables for seasoning.
- Roast the Vegetables: Place the baking sheet in the preheated oven. Roast the vegetables for about 45 minutes, stirring twice during cooking to ensure even roasting. The vegetables should be wilted and browned around the edges when done.
- Cook the Couscous: While the vegetables roast, bring 3 cups of vegetable broth to a boil in a covered saucepan over high heat. Once boiling, add 2 cups of couscous, turn off the heat, cover the pot again, and let it sit undisturbed for 10 minutes. Fluff the couscous gently with a fork after resting.
- Prepare Roasted Garlic and Parsley: After roasting, remove the garlic cloves from the vegetables and finely chop them; they will be soft and flavorful. Also roughly chop the fresh parsley.
- Combine and Serve: In a large mixing bowl, combine the fluffy couscous, roasted vegetables (including the chopped roasted garlic), and parsley. Stir gently to mix everything well. Adjust seasoning with additional salt and pepper if desired. Serve warm or cold as a delicious side dish.
Notes
- This dish can be served cold, making it an excellent option for potlucks or meal prep.
- Feel free to substitute or add other seasonal vegetables like eggplant or carrots for more variety.
- To add a boost of protein, consider adding chickpeas after roasting or serving with grilled chicken or fish.
- Using fresh parsley brightens the flavor; however, you can substitute with cilantro or basil for a different twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
