Ingredients
Scale
- 1 cup couscous
- 1 medium zucchini, chopped
- 2 bell peppers (red, yellow, or orange), chopped
- 1 large red onion, sliced
- 1 cup cherry tomatoes
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 cups low-sodium vegetable broth
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss zucchini, bell peppers, red onion, cherry tomatoes, and garlic with olive oil; season with salt and pepper.
- Spread the vegetable mixture evenly on the prepared baking sheet and roast for about 20-25 minutes until tender and caramelized.
- Meanwhile, bring vegetable broth to a boil in a saucepan. Add couscous, cover tightly, remove from heat, and let sit for 5 minutes.
- Fluff couscous with a fork and fold in roasted vegetables along with fresh parsley and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg