Couscous with Roasted Vegetables

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup couscous
• •1 1/4 cups vegetable broth
• •1 medium zucchini, diced
• •1 bell pepper (red or yellow), diced
• •1 medium carrot, sliced
• •1 small red onion, diced
• •2 cloves garlic, minced
• •2 tablespoons olive oil
• •1 teaspoon dried thyme
• •1 teaspoon dried oregano
• •Salt and pepper to taste
• •Fresh parsley or basil for garnish (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large bowl, combine the diced zucchini, bell pepper, carrot, red onion, and minced garlic.

3. 3

   Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with thyme, oregano, salt, and pepper. Toss to coat evenly.

4. 4

   Spread the seasoned vegetables on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through, until tender and slightly caramelized.

5. 5

   In a saucepan, bring 1 1/4 cups of vegetable broth to a boil.

6. 6

   Once the broth is boiling, remove it from the heat and stir in 1 cup of couscous. Cover and let it sit for 5 minutes to allow the couscous to absorb the liquid.

7. 7

   After 5 minutes, fluff the couscous with a fork and mix in the roasted vegetables until well combined.

8. 8

   Serve warm, garnishing with fresh parsley or basil if desired.