Mediterranean Couscous Bowl for Easy Nights

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Mediterranean Couscous with Roasted Vegetables recipe is a vibrant and healthy dish that’s perfect for an easy dinner. Combining the flavors of fresh vegetables with fluffy couscous, it’s a fantastic addition to your repertoire of Mediterranean diet recipes.

With minimal preparation and cooking time, this dish is ideal for busy weeknights, yet it offers a satisfying meal that can impress guests.

Flavorful Mediterranean Couscous with Roasted Vegetables

This recipe features roasted seasonal vegetables such as bell peppers, zucchini, and cherry tomatoes tossed with couscous and seasoned with olive oil and herbs. It takes about 30 minutes to prepare and serves 4 people.

Ingredients

1 cup couscous
1 1/4 cups vegetable broth or water
1 medium bell pepper, diced
1 medium zucchini, diced
1 cup cherry tomatoes halved
1 red onion, sliced
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Vegetables: In a large bowl, combine the diced bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with 2 tablespoons of olive oil, oregano, salt, and pepper. Toss well to coat.
Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
Cook the Couscous: While the vegetables are roasting, bring the vegetable broth or water to a boil in a saucepan. Add the couscous, remove from heat, cover, and let it sit for 5 minutes until the liquid is absorbed.

Combine and Serve: Fluff the couscous with a fork, and add the roasted vegetables to the pot. Drizzle with the remaining olive oil and adjust seasoning as needed. Garnish with fresh parsley if desired, and serve warm.