Roasted Vegetable Couscous

Roasted Vegetable Couscous is a vibrant and hearty dish that combines fluffy couscous with a medley of roasted vegetables, creating a satisfying and nutritious lunch option. This Halal American dish is not only easy to prepare but also bursting with flavor and color.

Ingredients

• Couscous - 1 cup
• Vegetable broth - 1 cup
• Zucchini - 100 grams, diced
• Bell pepper (red or yellow) - 100 grams, diced
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine diced zucchini, bell pepper, cherry tomatoes, and red onion.
3. Drizzle with olive oil, garlic, dried oregano, salt, and black pepper; toss to coat the vegetables evenly.
4. Spread the vegetable mixture on a baking sheet in a single layer and roast for 20 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, bring vegetable broth to a boil in a saucepan.
6. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes.
7. Fluff the couscous with a fork and mix in the roasted vegetables.
8. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 57 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in fiber for improved digestion.
• Packed with vitamins and antioxidants from the variety of vegetables.

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