Ingredients
Scale
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 large zucchini, chopped
- 1 large red onion, chopped
- 2 cups broccoli florets
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 cup couscous
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the bell peppers, zucchini, red onion, and broccoli florets with olive oil and oregano.
- Step 3: Spread the vegetables in a single layer on the prepared baking sheet.
- Step 4: Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- Step 5: While the vegetables are roasting, prepare the couscous according to package directions.
- Step 6: Once the vegetables are roasted, combine them with the cooked couscous in a serving bowl. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the couscous and vegetables separately to prevent the couscous from becoming mushy.
- A dollop of creamy goat cheese or a sprinkle of toasted pine nuts elevates this couscous to a delightful side dish or light meal.
- Don't overcrowd the baking sheet; roast the vegetables in batches if needed to ensure even cooking and caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American