Roasted Vegetable Couscous

Fluffy couscous tossed with oven-roasted seasonal vegetables, fresh parsley, and a hint of lemon zest for a light main or side dish. This vibrant meal balances earthy roasted flavors with refreshing citrus notes.

Steps

1. Preheat oven to 400°F (200°C). 2. Toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper. 3. Spread vegetables on a baking sheet and roast for 20 minutes, stirring halfway through. 4. While vegetables roast, bring water or vegetable broth to a boil. 5. Place couscous in a bowl, pour boiling liquid over it, cover, and let sit for 5 minutes. 6. Fluff couscous with a fork. 7. Add roasted vegetables, fresh parsley, lemon zest, and lemon juice to couscous and gently toss to combine. 8. Adjust seasoning with salt and pepper if needed. 9. Serve warm or at room temperature.

• 1/3 cup couscous • 1/2 cup water or vegetable broth • 1/2 cup diced zucchini • 1/2 cup diced bell peppers (red, yellow, or orange) • 1/4 cup diced red onion • 1/2 cup cherry tomatoes, halved • 1 tsp olive oil • Salt and pepper to taste • 1 tbsp fresh parsley, chopped • 1/2 tsp lemon zest • 1 tsp lemon juice