Mediterranean Couscous with Roasted Vegetables
Introduction
Mediterranean Couscous with Roasted Vegetables is a vibrant and healthy dish that brings the flavors of the Mediterranean right to your kitchen. It’s packed with colorful veggies, fluffy couscous, and a sprinkle of feta cheese. This recipe is perfect for a quick weeknight dinner or a delightful side dish for gatherings.
Why Make This Recipe
You should make this recipe because it is not only delicious but also easy to prepare. The combination of roasted vegetables and couscous provides a satisfying meal full of nutrients. Plus, it is versatile and can be served warm or cold, making it perfect for any occasion. The flavors are fresh and lively, thanks to the herbs and lemon juice.
How to Make Mediterranean Couscous with Roasted Vegetables
Making Mediterranean Couscous with Roasted Vegetables is a straightforward process. Follow these simple steps to create this delightful dish.
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 the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20–25 minutes, or until they are tender and slightly charred.
- While the vegetables are roasting, place the couscous in a heatproof bowl.
- Pour the boiling water or vegetable broth over the couscous, cover it, and let it sit for 5 minutes.
- Fluff the couscous with a fork.
- In a large bowl, combine the fluffed couscous with the roasted vegetables.
- Add lemon juice and toss everything to combine.
- Top with crumbled feta cheese and chopped parsley.
- Serve warm or chill for later.
How to Serve Mediterranean Couscous with Roasted Vegetables
You can serve this dish as a main course or a side dish. It pairs well with grilled meats or fish. If you prefer a lighter meal, enjoy it on its own. Garnish with more fresh parsley or a squeeze of lemon for extra flavor.
How to Store Mediterranean Couscous with Roasted Vegetables
To store leftovers, place the couscous and vegetables in an airtight container. It can be kept in the refrigerator for up to three days. If you want to enjoy it later, you can also freeze it for a month. Just remember to thaw it in the fridge before reheating.
Tips to Make Mediterranean Couscous with Roasted Vegetables
- Make sure to chop all vegetables into similar sizes for even cooking.
- Feel free to add your favorite seasonal vegetables or herbs to customize the dish.
- If you enjoy more heat, add some red pepper flakes to the roasted vegetables.
Variation
You can easily modify this recipe by adding other ingredients like olives, chickpeas, or spinach. You can also substitute quinoa for couscous if you prefer a gluten-free option.
FAQs
1. Can I use chicken broth instead of vegetable broth?
Yes, using chicken broth will add more flavor to the couscous.
2. Is this recipe vegan?
This recipe is not vegan due to the feta cheese, but you can omit the cheese to make it vegan-friendly.
3. How long does it take to make this dish?
The total time to make Mediterranean Couscous with Roasted Vegetables is about 30–35 minutes.
Enjoy this colorful and nutritious dish that’s sure to please your palate and nourish your body!
