Description
Roasted Vegetable Couscous with Parmesan is a wholesome and flavorful dish made with fluffy couscous, a medley of oven-roasted vegetables, and a savory sprinkle of Parmesan cheese. Perfect as a side or light main course.
Ingredients
Units
Scale
- 1 cup couscous
- 1 cup vegetable broth or water
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 small red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place zucchini, bell pepper, red onion, and cherry tomatoes on the baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat.
- Roast vegetables for 20–25 minutes, stirring halfway, until tender and slightly caramelized.
- Meanwhile, bring vegetable broth or water to a boil in a saucepan. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
- Combine roasted vegetables with couscous in a large bowl. Stir in Parmesan cheese and parsley if using.
- Serve warm or at room temperature.
Notes
- Use whole wheat couscous for added fiber.
- Feel free to add roasted eggplant, carrots, or mushrooms.
- Great as a base for grilled chicken or fish.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg