Description
A colorful and nutritious bowl featuring roasted vegetables and fluffy couscous, perfect for a quick and healthy meal.
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 red bell pepper, sliced
- 1 zucchini, diced
- 1 small eggplant, diced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss bell pepper, zucchini, eggplant, and red onion with olive oil, salt, pepper, paprika, and cumin.
- Spread vegetables on a baking sheet and roast for 25 minutes, stirring halfway.
- Bring vegetable broth to a boil, then pour over couscous in a bowl. Cover and let sit for 5 minutes.
- Fluff couscous with a fork and mix in roasted vegetables.
- Garnish with parsley and feta cheese if desired.
Notes
- Use quinoa instead of couscous for a gluten-free option.
- Add chickpeas for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg
Keywords: roasted vegetables, couscous, healthy bowl, Mediterranean, vegetarian