Roasted Vegetables Couscous Bowl
This bowl is loaded with caramelized roasted vegetables, fluffy couscous, and a bright Mediterranean touch of lemon, herbs, and olive oil. It’s quick, nourishing, and easy to customize — perfect for meal prep or a balanced weeknight dinner.
⏱️ Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
For the roasted vegetables:
2 medium carrots, cut into sticks
1 medium zucchini, sliced into half-moons
1 medium red bell pepper, cut into chunks
1 medium red onion, cut into wedges
2 tbsp olive oil
1 tsp dried oregano
½ tsp ground cumin
½ tsp paprika (sweet, not spicy)
Salt & black pepper, to taste
For the couscous:
1 cup couscous
1 cup vegetable broth (or water)
1 tbsp olive oil
Juice & zest of ½ lemon
Salt, to taste
Optional toppings:
½ cup chickpeas
Crumbled feta cheese (or vegan feta)
Fresh herbs: parsley, mint, or dill
A drizzle of tahini sauce or yogurt
Instructions
1. Roast the vegetables
Preheat oven to 200°C (400°F).
Toss carrots, zucchini, pepper, and onion with olive oil, oregano, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes, stirring once, until golden and tender.
2. Cook the couscous
In a saucepan, bring broth to a boil.
Stir in couscous, olive oil, lemon zest, and a pinch of salt.
Cover, remove from heat, and let sit 5 minutes.
Fluff with a fork and stir in lemon juice.
3. Assemble bowls
Divide couscous into bowls.
Top with roasted vegetables and optional chickpeas.
Garnish with herbs, feta, and a drizzle of tahini or yogurt if desired.
Notes & Tips
For extra protein, add grilled chicken, salmon, or falafel.
Switch it up: use eggplant, broccoli, or sweet potatoes.
Meal prep friendly: store in the fridge for 3–4 days and reheat before serving.
Nutrition information
Calories: ~360
Protein: 12g
Carbs: 52g
Fat: 12g
Fiber: 9g