Garlic Herb Roasted Vegetable Couscous Bowls

• 1 1/2 cups vegetable broth
• 1 cup couscous
• 2 cups mixed vegetables (such as zucchini, bell peppers, and red onion), chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Juice of 1 lemon
• Optional: Feta cheese crumbles for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss chopped vegetables with 1 tablespoon olive oil, minced garlic, thyme, oregano, salt, and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 25 minutes or until tender.
4. 4 Meanwhile, bring vegetable broth to a boil. Stir in couscous, cover, and let sit for 5 minutes.
5. 5 Fluff couscous with a fork and stir in lemon juice.
6. 6 Combine roasted vegetables with couscous and toss gently.
7. 7 Stir in fresh parsley and basil.
8. 8 Serve in bowls and garnish with feta cheese if desired.

Equipment

• Baking sheet
• Medium saucepan
• Mixing bowls

Variations

• Add chickpeas for extra protein.
• Include a sprinkle of toasted pine nuts for crunch.

Substitutions

• Substitute quinoa for couscous for a gluten-free option.
• Use dried herbs if fresh are unavailable.

Pairings

• A crisp green salad with a light vinaigrette.
• A glass of chilled Sauvignon Blanc.

Nutrition

Tips

• Customize your veggie mix based on what's fresh and in season.
• For extra flavor, toast the spices in a dry pan before mixing with vegetables.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a refreshing cucumber and mint yogurt sauce.
• Serve with a side of warm pita bread.

FAQ