Ingredients
Scale
- 1 cup couscous
- 2 cups vegetable broth or water
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 handful fresh parsley, chopped (optional)
- 1 lemon, juiced
Feel free to use whatever vegetables you have on hand. Broccoli, carrots, or even sweet potatoes would be fantastic substitutes.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, prepare the couscous. Bring the vegetable broth or water to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Once the vegetables are done, combine them with the couscous in a large serving bowl. Add the lemon juice and chopped parsley, if using. Toss everything together gently.
- Adjust seasoning with more salt, pepper, or lemon juice to taste. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Roasted Vegetable Couscous Bowl, recipe, cooking, food