Roasted Vegetable Couscous

Vegetables are tossed in a flavorful olive oil, roasted until caramelized and tossed with couscous. An easy, healthy and flavor-packed side dish that everyone will love.

Course Side Dishes

Cuisine American

Keyword bell pepper, crimini, mushrooms, tomatoes, yellow squash. red onion, zucchini

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 246

Author Laurie McNamara

Ingredients

1 small zucchini halved lengthwise and sliced 1/2 an inch moons
1 small yellow squash halved lengthwise and sliced into 1/2 inch moons
1 medium orange bell pepper seeded and chopped
1 cup grape tomatoes
1 cup sun gold tomatoes
1 small red onion chopped
8 cremini mushrooms quartered
1 tablespoons olive oil divided
4 tablespoons chili infused oil
kosher salt
black pepper
1 cup water
1 cup couscous
1/2 teaspoon kosher salt

Instructions

Preheat your oven to 500°.
On an aluminum sheet pan, drizzle four tablespoons of the olive oil over the prepared vegetables. Spread them out evenly, b careful not to over crowd the pan. If each vegetable doesn't have its own space on the sheet pan, then divide them among two pans.
Season with a couple heavy pinches of kosher salt and then pop the vegetables into your preheated oven for 20-25 minutes, rotating the pan halfway through to ensure even roasting.
Once the vegetables are golden and caramelized, remove them from the oven and sprinkle with black pepper.
Meanwhile, in a medium sauce pan bring one cup of water and the remaining tablespoon of Mediterranean Olive Oil to a boil. Once the water is at a rolling boil, remove the pan from the heat and add in the cup of couscous and a ½ teaspoon of kosher salt. Stir, cover and let sit for 10 minutes.
Once the couscous is done, fluff with a fork and toss it along with the roasted vegetables in a large bowl.
Serve hot and enjoy!

Nutrition