Ingredients
1 cup couscous
2 cups peeled and chopped zucchini
1 red bell pepper, sliced
1 eggplant, cubed
1 cup cherry tomatoes, halved
2 tbsp olive oil
3 garlic cloves, minced
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped
1 lemon, zest and juice
Instructions
Preheat oven to 400°F (200°C)
Toss zucchini, bell pepper, eggplant, and cherry tomatoes with 1 tbsp olive oil, salt, black pepper, and garlic
Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred
Meanwhile, cook couscous per package instructions using 1 1/2 cups沸水 (225ml), remaining 1 tbsp olive oil, cumin, and a pinch of salt
Fluff couscous and stir in roasted veggies, parsley, lemon zest, and juice
Adjust seasoning and serve warm or at room temperature
Notes
Use vegetable broth for extra flavor if desired
Swap veggies with chickpeas, butternut squash, or mushrooms if preferred
Add grilled chickpeas or tofu for extra protein
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Mediterranean Basics
- Method: Roasting/Steaming
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 325
- Sugar: 4g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg