Ingredients
- Couscous: 1 cup
- Vegetable broth: 1 1/2 cups
- Bell peppers (any color), chopped: 2 cups
- Zucchini, chopped: 2 cups
- Red onion, chopped: 1 cup
- Cherry tomatoes: 1 cup
- Olive oil: 3 tablespoons
- Dried herbs (Italian mix or similar): 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the chopped bell peppers, zucchini, red onion, and cherry tomatoes with olive oil and dried herbs on a large baking sheet.
- Step 2: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly browned, flipping halfway through.
- Step 3: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan.
- Step 4: Stir in the couscous, then remove from heat, cover, and let stand for 5 minutes until all liquid is absorbed. Fluff with a fork.
- Step 5: Gently combine the roasted vegetables with the cooked couscous. Serve warm.
Notes
- Leftovers taste great cold the next day, making this a perfect lunch for on the go.
- For best results when reheating, add a splash of broth to keep the couscous moist.
- Serve alongside grilled chicken or chickpeas for a more substantial meal.
- Don't overcrowd the baking sheet; use two if needed, to ensure the vegetables roast and not steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American