Lemon Herb Couscous with Roasted Vegetables
Lemon herb couscous with roasted vegetables is one of those meals that feels light and fresh but still leaves you full. Pearl couscous (the larger Israeli kind) gets toasted in olive oil until golden, then simmered in broth and finished with a generous amount of lemon zest, fresh herbs, and whatever roasted vegetables you have on hand.
Toasting the couscous before adding liquid is the step most recipes skip, and it makes all the difference. Those few minutes in hot oil give each pearl a nutty, slightly chewy exterior that holds up against the soft roasted vegetables instead of turning into mush. The lemon and herb dressing — parsley, mint, a touch of dill — goes on while the couscous is still warm so it absorbs all that brightness.
This works as a side dish alongside grilled lamb or chicken, but it's hearty enough to serve as a vegetarian main. Bell peppers, zucchini, eggplant, and cherry tomatoes are the classic combination, though roasted butternut squash and red onion make a great fall variation. Crumble feta on top if you want a little salt and creaminess.
Ingredients
- ● 1 cup Couscous
- ● 1.5 cups Vegetable broth
- ● 3 tablespoons Lemon juice
- ● 4 tablespoons Olive oil
- ● 2 cups Mixed bell peppers
- ● 1 cup Zucchini
- ● 1 cup Red onion
- ● 1 cup Cherry tomatoes
- ● 2 cloves Garlic
- ● 1/4 cup Parsley
- ● 1/4 cup Mint leaves
- ● 1 teaspoon Salt
- ● 1/2 teaspoon Black pepper
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large baking sheet, toss the bell peppers, zucchini, red onion, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- 3In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
- 4In a large bowl, combine the cooked couscous, roasted vegetables, lemon juice, remaining olive oil, garlic, parsley, and mint. Toss gently to mix.
- 5Serve warm or at room temperature, topped with additional herbs if desired.
Nutrition Facts
| Calories | 350 |
|---|---|
| Protein | 25g |
| Carbohydrates | 30g |
| Fat | 15g |
