Ingredients
Scale
- 1 cup couscous
- 2 cups vegetable broth or water
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced vegetables with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until tender.
- In a pot, bring the vegetable broth or water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Combine the roasted vegetables with the couscous in a large bowl.
- Garnish with fresh herbs and serve warm or chilled.
Notes
For added texture, consider adding toasted nuts or seeds. A squeeze of fresh lemon juice enhances the flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg