Name: Mediterranean Vegetable Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 2 cups couscous (uncooked); 2½ cups vegetable broth, hot; 1 medium zucchini, diced into ½-inch pieces; 1 medium eggplant, diced into ½-inch pieces; 1 red bell pepper, seeded and diced; 1 yellow bell pepper, seeded and diced; 1 red onion, diced; 3 tablespoons olive oil, divided; 2 cloves garlic, minced; ½ cup cherry tomatoes, halved; ¼ cup kalamata olives, pitted and halved; ½ cup crumbled feta cheese; 3 tablespoons fresh lemon juice; 2 tablespoons fresh chopped mint; 2 tablespoons fresh chopped parsley

Instructions

Roast the vegetables

Preheat oven to 425°F (220°C). On a large baking sheet, toss the zucchini, eggplant, bell peppers, and red onion with 2 tablespoons olive oil. Season with salt and pepper. Spread in a single layer and roast for 20-25 minutes, turning halfway through, until vegetables are tender and slightly caramelized.
Prepare the couscous

Place the couscous in a large bowl. Pour the hot vegetable broth over the couscous, stir quickly, then cover the bowl with plastic wrap or a tight-fitting lid. Let stand for 5 minutes, then fluff with a fork to separate the grains.
Make the dressing

In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, minced garlic, and half of the chopped herbs. Season with salt and pepper to taste.
Combine all ingredients

Add the roasted vegetables to the fluffed couscous. Gently fold in the cherry tomatoes, olives, and the dressing. Mix until all ingredients are well combined and evenly coated with the dressing.
Finish and serve

Sprinkle the crumbled feta cheese and the remaining fresh herbs over the couscous. Serve warm or at room temperature. For the best flavor, let the dish rest for about 10 minutes before serving to allow the flavors to meld together.

Mediterranean Vegetable Couscous

Ingredients

Instructions

Nutritional Information