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Roasted Veggie Couscous Mediterranean Recipe

A vegan Mediterranean couscous dish featuring roasted vegetables, olive oil, and fresh herbs.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • Couscous uncooked — 1 cup
  • Vegetable broth — 1 cup
  • Zucchini sliced — 2 cups
  • Bell pepper chopped — 1 cup
  • Cherry tomatoes — 1 cup
  • Olive oil — 2 tbsp
  • Garlic minced — 2 cloves
  • Lemon juice — 2 tbsp
  • Oregano — 1 tsp
  • Fresh parsley — 2 tbsp
  • Salt — ½ tsp
  • Black pepper — ¼ tsp

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss zucchini, bell pepper, and tomatoes with olive oil and garlic.
  3. Spread vegetables on baking sheet.
  4. Roast vegetables for 20 minutes.
  5. Bring vegetable broth to boil in saucepan.
  6. Add couscous, cover, and remove from heat.
  7. Let couscous sit 5 minutes, then fluff.
  8. Combine couscous with roasted vegetables.
  9. Add lemon juice, oregano, salt, and pepper.
  10. Garnish with parsley before serving.

Notes

Nutritional values (per serving)

Calories: 270
Total 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.