Description
A colorful and nourishing bowl featuring fluffy couscous, caramelized roasted vegetables, and a bright lemony dressing. Perfect for easy lunches, light dinners, or meal prep.
Ingredients
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1 medium zucchini, sliced
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1 medium red bell pepper, sliced
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1 medium yellow bell pepper, sliced
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1 medium red onion, cut into wedges
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1 cup cherry tomatoes, halved
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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1 cup dry couscous
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1 cup hot vegetable broth or water
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1 tablespoon olive oil
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¼ teaspoon salt
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon Dijon-style mustard
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1 teaspoon honey or maple syrup
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1 small garlic clove, minced
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¼ teaspoon salt
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¼ teaspoon black pepper
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¼ cup chopped fresh parsley
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¼ cup crumbled feta-style cheese (optional)
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2 tablespoons toasted sliced almonds or sunflower seeds (optional)
Instructions
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Preheat oven to 400°F (200°C). Spread vegetables on a baking sheet, toss with olive oil, spices, salt, and pepper, and roast for 25–30 minutes.
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Place couscous in a bowl with salt and olive oil. Pour hot broth or water over it, cover, and let sit for 5 minutes. Fluff with a fork.
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Whisk together all dressing ingredients until smooth.
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Combine couscous and roasted vegetables in a large bowl. Drizzle with dressing and toss gently.
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Garnish with parsley, cheese, and nuts or seeds before serving.
Notes
This dish can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to three days. Adjust vegetables and seasonings to suit your taste or the season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes