Description
This light and refreshing dish combines the zesty brightness of lemon with earthy roasted vegetables, making it a delightful addition to any summer meal.
Ingredients
Scale
- 1 cup couscous
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Roast the vegetables in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan.
- Add the couscous to the boiling broth, stir, and remove from heat.
- Cover the saucepan and let the couscous sit for about 5 minutes to absorb the liquid.
- Fluff the couscous with a fork to separate the grains.
- Once the vegetables are done roasting, add them to the couscous.
- Stir in the lemon juice and fresh parsley.
- Adjust seasoning with salt and pepper to taste.
- Let the couscous sit for a few minutes before serving to allow flavors to meld.
Notes
- Use fresh herbs for enhanced flavor.
- Prep Time: 10
- Cook Time: 20
- Category: recipes
- Method: roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (200g)
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 6
- Cholesterol: 0
Keywords: couscous, roasted vegetables, summer dish, vegetarian, healthy