Roasted Vegetable Couscous Recipe
6 servings
| prepPreheat oven to 400°F / 200°C | ||||
| 1 to 2 zucchini, cut into 0.5-inch pieces | Toss vegetables with oil, salt & pepper | Roast 400°F / 200°C, 25–35 min, stir once | Stir roasted vegetables into couscous | Drizzle dressing, toss & adjust seasoning |
| 1 medium red bell pepper, stemmed, seeded, cut into 0.5-inch pieces | ||||
| 1 medium red onion, chopped | ||||
| 1 tablespoon olive oil | ||||
| sea salt and black pepper | ||||
| 300 g Israeli pearl couscous | Boil water, add couscous, simmer 8–10 min | Rinse couscous, transfer to bowl | ||
| 480 ml fresh water | ||||
| 2 tablespoons olive oil | Whisk oil, vinegar, garlic, zest & oregano | |||
| 1 tablespoon lemon zest | ||||
| 2 tablespoons lemon juice | ||||
| 1 tablespoon red wine vinegar | ||||
| 1 large clove garlic, pressed or finely minced | ||||
| 1 tablespoon minced fresh oregano (or 1.5 tsp dried) | ||||
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