Ingredients
Scale
- 1 large Red Bell Pepper, chopped
- 1 large Yellow Bell Pepper, chopped
- 1 medium Zucchini, chopped
- 1 medium Red Onion, chopped
- 2 cups Broccoli florets
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Herbs (Italian mix or similar)
- 1 cup Couscous
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, red onion, and broccoli florets with olive oil and dried herbs. Season with salt and pepper to taste.
- Step 2: Spread the vegetables in a single layer on a baking sheet.
- Step 3: Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
- Step 4: While the vegetables are roasting, prepare the couscous according to package directions. Usually this involves adding 1 cup of boiling water to 1 cup of couscous, covering, and letting it sit for 5 minutes before fluffing with a fork.
- Step 5: Once the vegetables are roasted, combine them with the prepared couscous. Mix gently to combine. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the couscous and vegetables separately, then combine, adding a splash of water if the couscous seems dry.
- Serve this versatile couscous as a side dish, or top it with grilled chicken or chickpeas for a satisfying vegetarian meal.
- For extra flavor, try adding a squeeze of lemon juice and some toasted pine nuts just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American