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Roasted-Vegetable Couscous

The Ultimate Roasted Vegetable Couscous

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
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Servings

4 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!