Description
A Mediterranean-inspired one-dish meal combining caramelized seasonal vegetables with steamed couscous, enhanced by fresh herbs, lemon, and warm spices. This colorful, plant-forward dish is quick to make and delivers a balance of roasted richness and herbal brightness.
Ingredients
1 1/2 cups couscous
4 cups chopped seasonal vegetables (red bell peppers, zucchini, red onion)
1 cup vegetable broth
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1 clove minced garlic
Salt and black pepper to taste
Juice of 1 lemon
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh mint
Optional: 4 ounces crumbled feta cheese
Instructions
Preheat oven to 400°F (200°C)
Toss chopped vegetables with 1 tablespoon olive oil, smoked paprika, garlic, salt, and pepper
Roast in a single layer for 25-30 minutes until caramelized and tender
In a separate pan, combine couscous with 1 1/2 cups vegetable broth, bring to a boil
Reduce heat, cover, and simmer for 5-7 minutes until liquid is absorbed
Fluff couscous with remaining olive oil
Mix roasted veggies into couscous
Stir in lemon juice, chopped herbs, and add optional feta just before serving
Notes
Use halal-certified feta if available or substitute with crumbled goat cheese/paneer
Add chickpeas or lentils for extra protein
Store leftovers in airtight containers for up to 3 days
Adjust oven time depending on vegetable thickness
Nutrition
- Serving Size: 1 cup (serving)
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg