Roasted Veggie Couscous Mediterranean Recipe
You confidently prepare Roasted Veggie Couscous Mediterranean Recipe with fluffy couscous, colorful vegetables, and suspiciously organized dinner energy tonight.
Because roasted vegetables feel sophisticated, even when eaten directly from bowl during chaotic evenings lately.
This vegan Mediterranean dish delivers herby comfort, proving simple meals still look impressively elegant sometimes.
Roasted Veggie Couscous Mediterranean Recipe
A vegan Mediterranean couscous dish featuring roasted vegetables, olive oil, and fresh herbs.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss zucchini, bell pepper, and tomatoes with olive oil and garlic.
- Spread vegetables on baking sheet.
- Roast vegetables for 20 minutes.
- Bring vegetable broth to boil in saucepan.
- Add couscous, cover, and remove from heat.
- Let couscous sit 5 minutes, then fluff.
- Combine couscous with roasted vegetables.
- Add lemon juice, oregano, salt, and pepper.
- Garnish with parsley before serving.
Notes
Nutritional values (per serving)
Calories: 270Total Fat: 8g
Saturated Fat: 1g
Carbohydrates: 40g
Fiber: 4g
Protein: 7g
Vitamins and minerals (per serving)
Vitamin C: 45%Iron: 12%
Magnesium: 10%
Potassium: 12%
Vitamin A: 30%
Additional notes / tips
- Add chickpeas for protein.
- Use fresh herbs generously.
- Serve warm or chilled.
- Add olives for flavor.
- Sprinkle toasted nuts before serving.
