Roasted Vegetable Couscous

Fluffy couscous combined with a medley of roasted seasonal vegetables, accented with fresh parsley and a hint of cumin. A vibrant, healthy, and easy-to-make dish perfect for any meal.

Steps

1. Preheat the oven to 200°C (390°F). 2. Toss the zucchini, red bell pepper, carrot, and red onion with olive oil, salt, pepper, and half of the cumin. Spread on a baking sheet. 3. Roast the vegetables for 20 minutes or until tender and slightly caramelized. 4. Meanwhile, place couscous in a bowl. Bring vegetable broth to a boil and pour over couscous. Cover and let sit for 5 minutes, then fluff with a fork. 5. Stir the remaining cumin into the couscous. 6. Combine the roasted vegetables with the couscous. Add lemon juice and chopped parsley, mixing gently. 7. Adjust seasoning to taste and serve warm.

50g couscous 100ml vegetable broth or water 1 small zucchini, diced 1/2 red bell pepper, diced 1 small carrot, diced 1 small red onion, quartered 1 tsp olive oil 1/4 tsp ground cumin Salt and pepper to taste 1 tbsp fresh parsley, chopped Juice of 1/2 lemon