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To make roasted vegetable couscous, you need a mix of simple ingredients. Each part plays an important role in building flavor and texture. - Couscous and Broth - 1 cup couscous - 1 1/2 cups vegetable broth - Vegetables Required - 1 small zucchini, diced into bite-sized pieces - 1 bell pepper (red or yellow), diced - 1 medium carrot, sliced into thin rounds - 1 red onion, chopped into medium-sized chunks - 1 cup cherry tomatoes, halved - Seasonings and Garnishes - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Feta cheese (optional, for topping) These ingredients give your dish color and taste. Couscous adds a nice base, while the veggies bring freshness. The seasonings enhance the whole dish. Follow the Full Recipe for detailed steps to create this tasty meal. First, gather your ingredients for the roasted vegetable couscous. You need couscous, vegetable broth, and fresh veggies like zucchini, bell pepper, carrot, red onion, and cherry tomatoes. Don't forget olive oil, thyme, smoked paprika, salt, and pepper. This recipe is simple and quick. Let’s dive in! Start by preheating your oven to 400°F (200°C). While it heats, take a large baking sheet. Spread out your diced zucchini, bell pepper, sliced carrot, chopped red onion, and halved cherry tomatoes. Make sure they sit in a single layer. Now, drizzle olive oil over the veggies. Sprinkle dried thyme, smoked paprika, salt, and pepper on top. Use your hands or a spatula to toss everything together. This helps coat the veggies in oil and spices. Place the baking sheet in the oven. Roast for about 25-30 minutes. You want them tender and slightly caramelized. Stir the veggies halfway through to ensure even roasting. The smell will be amazing! While the veggies roast, bring vegetable broth to a gentle boil in a saucepan over medium heat. Once it boils, take it off the heat. Stir in your couscous. Cover the saucepan with a lid and let it sit for about 5 minutes. This lets the couscous absorb the broth. After 5 minutes, use a fork to fluff the couscous. Gently fold in the roasted vegetables until they mix well. Taste it and add more salt or pepper if you want. Serve your couscous warm. Garnish with fresh parsley and feta cheese if you like. Enjoy your healthy meal! For the full recipe, check out the instructions above. To get the best flavor from your vegetables, cut them into even sizes. This helps them cook at the same rate. Use a mix of colorful vegetables for a vibrant dish. I suggest zucchini, bell peppers, carrots, red onions, and cherry tomatoes. Toss them well with olive oil and seasonings to coat them fully. Spread them out on the baking sheet. Avoid crowding them; this helps them roast instead of steam. Stir them halfway through for even browning. Fluffing couscous is key for a light texture. After the couscous soaks up the broth, take a fork. Gently lift and separate the grains. This helps prevent clumping. Be careful not to mash it down. Once it's fluffy, mix in the roasted vegetables. This way, each bite will have the perfect balance of flavors. To take your dish to the next level, add fresh herbs. Chopped parsley is a great choice, as it adds color and freshness. If you like cheese, sprinkle feta on top for extra creaminess. A drizzle of olive oil can also enhance the dish's richness. For a touch of zest, consider a squeeze of lemon juice. This will brighten the flavors and make your roasted vegetable couscous shine. For the complete cooking process, refer to the Full Recipe. {{image_4}} You can mix and match veggies for your roasted vegetable couscous. Try using eggplant, broccoli, or asparagus. Sweet potatoes add a nice touch too. Each vegetable brings its own flavor and texture. Feel free to get creative! The best part is that you can use what you have at home. To make this dish heartier, add protein. Chickpeas work great and add a nutty flavor. Cooked chicken or shrimp can also enhance your meal. For a richer taste, try adding diced tofu or tempeh. These options make your dish filling and nutritious. If you need a vegan version, skip the feta cheese. Instead, use nutritional yeast for a cheesy flavor. For gluten-free couscous, look for brands made from rice or quinoa. This way, everyone can enjoy the meal without worry. You can still have a delightful dish that fits your diet. For the complete recipe, check out the Full Recipe section above. To keep your roasted vegetable couscous fresh, let it cool. Place it in an airtight container. Make sure to seal it well to avoid moisture. This dish stays good for about three to four days in the fridge. If you notice any odd smells or colors, it's best to toss it. When you're ready to enjoy leftovers, use a microwave or stovetop. If using a microwave, place the couscous in a bowl. Add a splash of water to keep it moist. Heat it for one to two minutes, stirring halfway through. On the stovetop, warm it in a pan over low heat. Stir frequently to prevent sticking. You can freeze roasted vegetable couscous for later use. Again, let it cool fully before freezing. Use a freezer-safe container or bag. It can last up to three months in the freezer. To reheat, thaw overnight in the fridge. Then, follow the reheating instructions. This way, you can enjoy a healthy meal anytime! For the full recipe, check the earlier section. To make roasted vegetable couscous, follow these simple steps. First, preheat your oven to 400°F (200°C). Next, chop your favorite vegetables, like zucchini, bell peppers, and carrots. Spread them on a baking sheet. Drizzle olive oil and sprinkle seasonings like thyme and paprika. Toss them well, then roast for 25-30 minutes. Meanwhile, boil vegetable broth. Stir in couscous and let it sit for five minutes. After that, fluff the couscous and mix in the roasted veggies. Serve warm, and enjoy this tasty dish! For the complete recipe, check the Full Recipe. The best vegetables for roasting include zucchini, bell peppers, carrots, and onions. These veggies have great flavors and textures when roasted. Other good choices are eggplant, broccoli, and Brussels sprouts. You can even mix different vegetables for a colorful dish. Just remember to cut them into similar sizes. This helps them cook evenly, giving you a perfect roasted mix. Yes, you can prepare roasted vegetable couscous in advance. Roast the vegetables and cook the couscous ahead of time. Let them cool, then store them in airtight containers. Keep them in the fridge for up to three days. When you're ready to eat, reheat the mix in a pan or microwave. This makes meal prep easy and saves time on busy days! This article covered how to make roasted vegetable couscous. You learned about key ingredients like couscous, broth, and various vegetables. We shared steps for prepping, roasting, and cooking, plus tips for great flavor and texture. You also discovered ways to customize the dish and how to store leftovers. In conclusion, making this dish is simple and fun. Enjoy experimenting with flavors and ingredients. Your meals can be both tasty and nutritious!

Roasted Vegetable Couscous

Elevate your dinner game with this savory roasted vegetable couscous! Packed with delicious veggies like zucchini, bell pepper, and cherry tomatoes, this easy recipe is perfect for a wholesome meal. Enjoy the rich flavors enhanced by smoked paprika and fresh parsley. With a quick prep time of just 10 minutes, you’ll have a delightful dish ready in no time. Click through to discover the full recipe and impress your loved ones with this tasty treat!
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Ingredients
  

1 cup couscous

1 1/2 cups vegetable broth

1 small zucchini, diced into bite-sized pieces

1 bell pepper (red or yellow), diced

1 medium carrot, sliced into thin rounds

1 red onion, chopped into medium-sized chunks

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Feta cheese (optional, for topping)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, spread out the diced zucchini, bell pepper, sliced carrot, chopped red onion, and halved cherry tomatoes in a single layer.

      Drizzle the olive oil over the vegetables, then sprinkle the dried thyme, smoked paprika, salt, and pepper evenly. Using your hands or a spatula, toss the vegetables gently to ensure they are all well coated in the oil and seasonings.

        Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes, or until they are tender and slightly caramelized. Remember to stir the vegetables halfway through the cooking time for even roasting.

          While the vegetables are roasting, bring the vegetable broth to a gentle boil in a saucepan over medium heat. Once it reaches a boil, remove it from the heat and stir in the couscous. Cover the saucepan with a lid and let it sit for approximately 5 minutes, allowing the couscous to absorb the broth completely.

            After the resting time, use a fork to fluff the couscous, then gently fold in the roasted vegetables until evenly mixed. Taste and adjust the seasoning with additional salt and pepper if desired.

              Serve the couscous warm, garnished with freshly chopped parsley and a sprinkle of feta cheese on top if you like a touch of creaminess.

                - Prep Time: 10 mins | Total Time: 40 mins | Servings: 4