Ingredients
Scale
- For the Roasted Vegetables:
- 1 large red bell pepper: Cored, seeded, and cut into 1-inch pieces (adds sweetness and vibrant colour).
- 1 large yellow or orange bell pepper: Cored, seeded, and cut into 1-inch pieces (provides a milder sweetness and more colour).
- 1 medium zucchini: Trimmed and cut into 1-inch pieces (offers a tender, slightly earthy flavour).
- 1 medium yellow squash: Trimmed and cut into 1-inch pieces (similar to zucchini, adds to the medley).
- 1 medium red onion: Peeled and cut into 1-inch wedges (imparts a sweet, pungent flavour when roasted).
- 1 cup cherry or grape tomatoes: Left whole or halved if large (burst with juicy sweetness when roasted).
- 1 cup broccoli florets: Cut into bite-sized pieces (adds a lovely green and slight bitterness that balances sweetness).
- 3 tablespoons extra virgin olive oil: Good quality, for roasting and flavour.
- 1 teaspoon dried oregano: For a classic Mediterranean aroma.
- 1/2 teaspoon dried thyme: Adds an earthy, slightly floral note.
- 1/2 teaspoon salt (or to taste): Enhances all the flavours.
- 1/4 teaspoon black pepper (or to taste): For a touch of warmth.
- For the Couscous:
- 1 ½ cups dry pearl (Israeli) couscous or regular couscous: Pearl couscous offers a chewier texture; regular is fluffier.
- 1 ¾ cups vegetable broth or water: For cooking the couscous, broth adds more flavour.
- 1 tablespoon olive oil: To toast the couscous if using pearl couscous, or to add to regular couscous for flavour.
- Pinch of salt: To season the couscous.
- For the Lemon-Herb Dressing:
- 1/4 cup extra virgin olive oil: The base of our vibrant dressing.
- Juice of 1 large lemon (about 3–4 tablespoons): For brightness and tang.
- 1 clove garlic, minced: Adds a pungent kick.
- 1 tablespoon chopped fresh parsley: For freshness and colour.
- 1 tablespoon chopped fresh mint (optional): Adds a delightful cooling note.
- 1/2 teaspoon Dijon mustard (optional): Helps emulsify the dressing and adds a subtle tang.
- Salt and freshly ground black pepper to taste: To balance the dressing.
- Optional Garnishes:
- 1/4 cup crumbled feta cheese: For a salty, creamy counterpoint.
- 2 tablespoons toasted pine nuts or slivered almonds: For a delightful crunch.
- Fresh basil leaves, chiffonade: For an extra layer of aromatic freshness.
Instructions
- Preheat and Prepare for Roasting:
Preheat your oven to 400°F (200°C). Line a large baking sheet (or two, if necessary, to avoid overcrowding) with parchment paper for easy cleanup. Overcrowding will steam the vegetables instead of roasting them, so give them space! - Roast the Vegetables:
In a large bowl, combine the chopped red bell pepper, yellow/orange bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, and broccoli florets. Drizzle with 3 tablespoons of olive oil, then sprinkle with dried oregano, dried thyme, salt, and black pepper. Toss everything together thoroughly to ensure the vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet(s).
Roast for 25-35 minutes, flipping them halfway through, until they are tender-crisp and nicely caramelized with slightly browned edges. The exact time will depend on your oven and the size of your vegetable pieces. You’re looking for that perfect balance of tenderness and flavourful char. - Cook the Couscous:
While the vegetables are roasting, prepare the couscous according to package directions.- For Pearl (Israeli) Couscous: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until it turns a light golden brown and smells nutty. Carefully pour in the vegetable broth or water and add a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender.
- For Regular Couscous: Bring the vegetable broth or water (with a pinch of salt and 1 tablespoon of olive oil, if desired) to a boil in a medium saucepan. Once boiling, remove from heat, stir in the regular couscous, cover, and let it stand for 5-7 minutes, or until all the liquid is absorbed. Fluff with a fork.
- Prepare the Lemon-Herb Dressing:
While the couscous is cooking and vegetables are roasting, whisk together all the dressing ingredients in a small bowl: 1/4 cup extra virgin olive oil, lemon juice, minced garlic, chopped fresh parsley, chopped fresh mint (if using), and Dijon mustard (if using). Season with salt and pepper to taste. Adjust lemon juice or seasoning as needed. The dressing should be bright and flavourful. - Combine and Serve:
Once the couscous is cooked and fluffed, transfer it to a large serving bowl.
When the vegetables are perfectly roasted, remove them from the oven and add them to the bowl with the couscous.
Pour the prepared lemon-herb dressing over the warm couscous and vegetables. Gently toss everything together until well combined and the dressing is evenly distributed. Taste and adjust seasoning if necessary (you might want a little more salt, pepper, or lemon juice). - Garnish and Enjoy:
Serve the Roasted Vegetable Couscous warm or at room temperature. If desired, garnish with crumbled feta cheese, toasted pine nuts or slivered almonds, and fresh basil chiffonade just before serving. This adds wonderful textural and flavour contrasts.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 450