Signature Recipe
Herby Couscous with Roasted Vegetables
Fluffy couscous mixed with a medley of roasted vegetables and fresh herbs for a vibrant side dish.
Imagine a dish that captures the essence of a sun-drenched garden, bursting with color and flavor. This vibrant side dish features fluffy couscous, perfectly cooked to a light and airy texture that serves as the perfect canvas for a medley of roasted vegetables. Picture the sweet aroma of bell peppers and the earthy essence of zucchini filling your kitchen as they roast to perfection, their natural sugars caramelizing to create a delightful depth of flavor.
The magic begins with a base of couscous, which cooks quickly in a rich vegetable broth, infusing each grain with savory goodness. As the couscous steams, the vegetables are transformed in the oven, their edges crisping up while the insides become tender and succulent. The bright colors of the roasted bell peppers and zucchini not only add visual appeal but also a satisfying crunch that contrasts beautifully with the fluffy couscous.
Once everything comes together, a sprinkle of fresh herbs brightens the dish, elevating it to new heights. The addition of fragrant herbs adds layers of complexity, making each bite a celebration of freshness and warmth. This easy-to-make side dish is not only a feast for the eyes but also a wholesome complement to any meal, perfect for gatherings or a cozy dinner at home.
With just a few simple steps and a total time of under an hour, you’ll find that this delightful combination of ingredients is both approachable and rewarding. Gather your ingredients and get ready to experience a burst of flavor and texture that will leave your taste buds dancing in delight!
Herby Couscous with Roasted Vegetables
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 cup couscous (uncooked)
- 1 cup vegetable broth (for cooking couscous)
- 1 cup bell pepper (diced)
- 1 cup zucchini (diced)
- 1 cup red onion (diced)
- 2 tablespoons olive oil (for roasting vegetables)
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh basil (chopped)
- 1 tablespoon fresh thyme (chopped)
Steps
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced bell pepper, zucchini, and red onion with olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan.
- Add the couscous to the boiling broth, remove from heat, cover, and let sit for 5 minutes.
- Fluff the couscous with a fork and mix in the chopped fresh herbs.
- Once the vegetables are done, combine them with the couscous and serve warm.
General Notes
- Serves 4
- Fluffy couscous mixed with a medley of roasted vegetables and fresh herbs for a vibrant side dish.