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Roasted Vegetable Couscous with Parmesan

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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

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

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Roast vegetables for 20–25 minutes, stirring halfway, until tender and slightly caramelized.
  4. 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.
  5. Combine roasted vegetables with couscous in a large bowl. Stir in Parmesan cheese and parsley if using.
  6. 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

Find it online: https://tastyera.com/roasted-vegetable-couscous-with-parmesan/