Mediterranean Couscous with Roasted Vegetables
Mediterranean Couscous with Roasted Vegetables is a vibrant and healthy dish perfect for lunch or dinner. It combines the light, fluffy texture of couscous with a mix of delicious, roasted vegetables. This recipe is packed with flavor and colors, making it not just a meal but a feast for the eyes.
Why Make This Recipe
This dish is a great choice for many reasons. First, it’s easy to make and requires just a few ingredients. Second, it’s versatile; you can serve it warm or chilled, making it perfect for any occasion. Lastly, it’s a healthy option full of fresh vegetables, whole grains, and a little bit of cheese for added flavor.
How to Make Mediterranean Couscous with Roasted Vegetables
Ingredients:
- 1 cup couscous
- 1 1/4 cups boiling water or vegetable broth
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon
Directions:
- Preheat your oven to 425°F (220°C).
- In a bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper.
- Spread the vegetable mix on a baking sheet and roast in the oven for 20–25 minutes until they are tender and slightly charred.
- Meanwhile, in a heatproof bowl, place the couscous. Pour the boiling water or broth over the couscous, cover it, and let it sit for 5 minutes.
- After 5 minutes, fluff the couscous with a fork.
- In a large bowl, mix the fluffed couscous with the roasted vegetables.
- Drizzle with lemon juice and toss everything together.
- Top the dish with crumbled feta and chopped parsley. Serve it warm or chilled.
How to Serve Mediterranean Couscous with Roasted Vegetables
Mediterranean Couscous can be served in a variety of ways. For a warm dish, serve it straight from the bowl. If you prefer a cold version, let it chill in the refrigerator for an hour before serving. Pair it with grilled chicken or fish, or enjoy it as a standalone meal.
How to Store Mediterranean Couscous with Roasted Vegetables
Store any leftovers in an airtight container in the refrigerator. It will last for about 3 to 4 days. If you want to keep it longer, consider freezing it in individual portions. Just make sure to thaw it in the fridge before reheating.
Tips to Make Mediterranean Couscous with Roasted Vegetables
- Feel free to swap the vegetables for your favorites, such as eggplant, asparagus, or spinach.
- For added crunch, toss in some toasted nuts or seeds.
- Adjust the amount of lemon juice based on your taste for a zestier flavor.
Variation
You can add protein to this dish by including chickpeas or grilled chicken. For a vegan option, simply leave out the feta cheese or replace it with a dairy-free alternative.
FAQs
1. Can I use other types of grains instead of couscous?
Yes, you can use quinoa, bulgur, or even rice if you prefer. Just adjust the cooking time according to the grain you choose.
2. Is this recipe gluten-free?
Couscous is made from wheat and is not gluten-free. However, you can substitute it with gluten-free grains like quinoa.
3. Can I prepare this dish in advance?
Absolutely! You can make it a day ahead and store it in the refrigerator. The flavors will meld nicely overnight.
Mediterranean Couscous with Roasted Vegetables is not only simple to prepare, but it also offers a delightful taste of the Mediterranean in your own kitchen. Enjoy!