Ingredients
Scale
- 1 large red onion, sliced
- 1 cup cherry tomatoes
- 1 medium zucchini, chopped
- 2 bell peppers (any color), chopped
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1 cup couscous
- 2 cups low-sodium vegetable broth
- Juice of 1 lemon
- 1 cup fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, combine chopped zucchini, bell peppers, sliced onion, cherry tomatoes, and minced garlic. Drizzle with olive oil and season with salt and pepper.
- Spread the vegetable mixture onto the prepared baking sheet and roast for 20-25 minutes until golden brown.
- In a saucepan, bring vegetable broth to a boil. Once boiling, add couscous, cover, and remove from heat. Let sit for 5 minutes.
- Fluff couscous with a fork and mix in roasted vegetables, chopped parsley, and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg