Ingredients
- Couscous: 1 cup
- Water or vegetable broth: 1 1/4 cups
- Olive oil: 3 tablespoons
- Bell peppers (various colors), chopped: 2 cups
- Red onion, chopped: 1 medium
- Zucchini, chopped: 2 cups
- Cherry tomatoes: 1 cup
- Feta cheese, crumbled: 1/2 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the bell peppers, red onion, zucchini, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Step 2: Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- Step 3: While the vegetables are roasting, bring the water or vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
- Step 4: Once the vegetables are roasted, add them to the cooked couscous.
- Step 5: Drizzle with the remaining 1 tablespoon of olive oil and gently stir to combine.
- Step 6: Sprinkle with crumbled feta cheese before serving.
Notes
- Store leftover roasted vegetable couscous in an airtight container in the refrigerator for up to 3 days.
- Reheat the couscous gently in the microwave or a skillet with a splash of broth to prevent it from drying out.
- Serve this vibrant couscous as a light lunch, a side dish with grilled chicken, or even chilled as a refreshing salad.
- Roasting the vegetables until slightly caramelized enhances their sweetness, so don't be afraid to let them get a little color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American