Name: The Ultimate Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 zucchinis (sliced); Handful of cherry tomatoes (halved); 1 red onion (sliced); 1 cup pitted olives; 1 red bell pepper (sliced); 1 head garlic (separated and peeled); 1 tablespoon extra virgin olive oil ( such as Colavita, plus more for drizzling); Kosher salt and freshly cracked black pepper; 2 cups instant couscous; Fresh parsley for garnish

The Ultimate Roasted Vegetable Couscous

Roasted veggies make a meal out of a bowl of instant couscous. Very little mess and cleanup and lots of flavor. Add chickpeas for more protein.

The Ultimate Roasted Vegetable Couscous

Prep Time 15

Cook Time 35

Total Time 55

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Servings

Ingredients

2 zucchinis sliced
Handful of cherry tomatoes halved
1 red onion sliced
1 cup pitted olives
1 red bell pepper sliced
1 head garlic separated and peeled
1 tablespoon extra virgin olive oil such as Colavita, plus more for drizzling
Kosher salt and freshly cracked black pepper
2 cups instant couscous
Fresh parsley for garnish

Instructions

Preheat oven to 400℉/200°C.
Place zucchini, tomatoes, onion, olives, red pepper, and garlic on a sheet pan. Drizzle with evoo and sprinkle salt and pepper. Mix to coat veggies. Roast for 35 minutes.
While the veggies are roasting, bring 3 cups water to a boil. Place the couscous in a large serving dish. Add a pinch of salt and mix. Pour the boiling water over the couscous, cover with a piece of plastic wrap and let it absorb the water for 5 minutes.
Remove the cover and fluff the couscous with a fork.
Place the vegetables on the couscous and mix. Drizzle more evoo and garnish with fresh parsley. Delicious served hot, cold or at room temperature!