Roasted Veggie Couscous Bowl You’ll Love

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes

This Roasted Vegetable Couscous Bowl Recipe is an easy dinner recipe that highlights the vibrant flavors of Mediterranean cuisine. Packed with colorful roasted vegetables and fluffy couscous, it offers a nutritious and satisfying meal.

Perfect for both weeknights and meal prep, this dish embraces the principles of the Mediterranean diet, making it a wholesome option for health-conscious eaters.

Quick and Delicious Roasted Vegetable Couscous Bowl Recipe

This bowl features perfectly roasted seasonal vegetables combined with light and airy couscous, drizzled with a zesty vinaigrette. The recipe takes about 30 minutes from start to finish and serves 4 people.

Ingredients

1 cup couscous
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, chopped
2 cups cherry tomatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley or basil for garnish
Feta cheese for topping (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Vegetables: In a large bowl, toss the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
Roast the Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20-25 minutes or until the vegetables are tender and slightly caramelized.
Cook the Couscous: While the vegetables roast, prepare the couscous according to package instructions (usually involves boiling water, adding couscous, then covering and letting it sit for 5 minutes). Fluff with a fork once cooked.

Combine and Serve: In a large bowl, combine the roasted vegetables with the couscous. Toss gently to mix. Serve in bowls, garnishing with fresh parsley or basil, and top with feta cheese if desired.