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Garlic Roasted Veggie Couscous is more than just a meal; it's a vibrant celebration of flavors and nutrition that appeals to both the eye and the palate. This dish combines fluffy couscous with a medley of roasted vegetables, bringing together a delightful array of textures and tastes. Whether you’re looking for a quick weeknight dinner or a colorful side dish to impress guests at your next gathering, Garlic Roasted Veggie Couscous is a versatile option that ticks all the right boxes.

Garlic Roasted Veggie Couscous

Discover the vibrant flavors of Garlic Roasted Veggie Couscous, a delicious dish that seamlessly combines fluffy couscous with a medley of roasted vegetables. This recipe is perfect for a quick weeknight dinner or as a standout side for entertaining. Packed with vitamins and antioxidants from bell peppers, zucchini, cherry tomatoes, and red onions, it's not just visually appealing but also highly nutritious. Embrace creativity in the kitchen by customizing this meal with seasonal vegetables and spices, making each serving a wholesome delight for everyone to enjoy.
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Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth (preferably low sodium)

2 cups assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion), chopped into bite-sized pieces

4 cloves garlic, minced

3 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper, to taste

¼ cup fresh parsley, finely chopped

Zest of 1 lemon

Juice of 1 lemon (about 2 tablespoons)

Feta cheese (optional), crumbled, for topping

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) for optimal roasting.

    Prepare the Vegetables: In a large mixing bowl, add the chopped assorted vegetables. Incorporate the minced garlic, 2 tablespoons of olive oil, and sprinkle in the dried oregano and smoked paprika. Season generously with sea salt and freshly cracked black pepper. Toss well to ensure all vegetables are thoroughly coated in the seasoning mixture.

      Roast the Veggies: Transfer the seasoned vegetables evenly onto a baking sheet lined with parchment paper for easier cleanup. Roast in the preheated oven for 20-25 minutes, until the veggies are tender and golden brown, stirring halfway through to promote even caramelization.

        Cook the Couscous: While the vegetables are roasting, bring the vegetable broth to a gentle boil in a medium saucepan over medium-high heat. Once boiling, stir in the couscous, then immediately remove the pot from heat. Cover with a lid and let it sit for about 5 minutes. After the resting period, use a fork to fluff the couscous gently.

          Combine Ingredients: In a large mixing bowl, combine the roasted vegetables with the fluffed couscous. Drizzle in the remaining tablespoon of olive oil, and add the lemon zest, lemon juice, and freshly chopped parsley. Toss everything together until evenly mixed, allowing the flavors to meld.

            Serve: Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as desired. Serve warm on individual plates or a large serving platter, topping with crumbled feta cheese if you choose.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: For an appealing presentation, serve the couscous mixture in shallow bowls and garnish with a sprinkle of additional parsley and a wedge of lemon on the side for an extra pop of color and freshness. Enjoy!