Pesto Roasted Vegetable Couscous Bowls

• 1 1/2 cups couscous
• 1 1/4 cups water
• 1 pint cherry tomatoes, halved
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• 1/4 cup prepared pesto
• 2 cloves garlic, minced
• Salt to taste
• Pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes, zucchini, bell peppers, and red onion with 2 tablespoons olive oil, garlic, salt, and pepper on a baking sheet.
3. 3 Roast vegetables for 25-30 minutes, stirring halfway through, until tender.
4. 4 Meanwhile, bring water to a boil, stir in couscous, cover, and let sit for 5 minutes.
5. 5 Fluff couscous with a fork and mix in the pesto.
6. 6 Combine roasted vegetables with the pesto couscous.
7. 7 Serve topped with Parmesan cheese and fresh basil leaves, if desired.

Equipment

• Baking sheet
• Mixing bowl
• Measuring cups

Variations

• Use spinach pesto for a milder flavor.
• Add roasted chickpeas for extra crunch.

Substitutions

• Substitute quinoa for couscous for a gluten-free option.
• Use sun-dried tomato pesto for a different twist.

Pairings

• Goat cheese crostini
• Sparkling water with lemon

Nutrition

Tips

• For a quicker prep, use pre-chopped vegetables.
• Add grilled chicken for a protein boost if desired.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave.

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

Serving Suggestions

• Pair with a simple green salad.
• Serve with crusty bread on the side.

FAQ