Ingredients
Scale
- 1 cup medium couscous
- 1 cup bell peppers (mixed colors), chopped
- 1 cup zucchini, chopped
- 1/2 cup red onion, chopped
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup vegetable broth
- 1/4 cup fresh parsley or cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Chop bell peppers, zucchini, and red onion into bite-sized pieces.
- Toss vegetables in a bowl with olive oil, minced garlic, salt, and pepper until well-coated.
- Spread veggies on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender.
- While veggies roast, bring vegetable broth to a boil in a saucepan. Stir in couscous and remove from heat. Cover for 5 minutes.
- Fluff couscous with a fork, then fold in roasted veggies and fresh herbs. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg