Go Back
Garlic Roasted Veggie Couscous is more than just a meal; it's an experience that captures the essence of wholesome eating without sacrificing flavor. This dish combines the nutty richness of couscous with the vibrant flavors of roasted vegetables, all brought together by the aromatic touch of garlic. Whether you're seeking a satisfying side dish for a family gathering, a quick weeknight dinner, or a hearty meal prep option, this recipe fits the bill perfectly.

Garlic Roasted Veggie Couscous

Discover a delicious and nutritious dish with Garlic Roasted Veggie Couscous. This recipe combines nutty couscous with colorful roasted vegetables, all enhanced by aromatic garlic. Perfect as a quick weeknight dinner or a festive side, it's packed with vitamins, minerals, and antioxidants. Easily customizable with seasonal produce, this dish ensures you enjoy fresh flavors year-round. Embrace the simplicity and health benefits as you create a meal that's both satisfying and wholesome!
Print Recipe Pin Recipe

Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth

2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, and red onion), chopped

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

¼ cup fresh parsley, chopped

Zest of 1 lemon

Juice of 1 lemon

Feta cheese (optional), for topping

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Vegetables: In a large bowl, combine the chopped vegetables. Add the minced garlic, 2 tablespoons of olive oil, dried oregano, smoked paprika, salt, and pepper. Toss everything together until the vegetables are well coated.

      Roast the Veggies: Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the veggies are tender and slightly caramelized. Stir halfway through for even cooking.

        Cook the Couscous: While the veggies are roasting, bring the vegetable broth to a boil in a medium saucepan. Once boiling, stir in the couscous, remove from heat, cover, and let it sit for 5 minutes. Fluff the couscous with a fork after that time.

          Combine Ingredients: In a large mixing bowl, combine the roasted vegetables with the fluffed couscous. Add the remaining tablespoon of olive oil, lemon zest, lemon juice, and fresh parsley. Toss to mix everything evenly.

            Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve warm, topped with feta cheese if desired.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4