Roasted Vegetable Couscous Bowls
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
Couscous
  • 1 cup dry couscous
  • 1 cup water
  • ½ tsp. salt
  • 1 tbsp. olive oil
Vegetables
  • 2 cups cauliflower florets
  • 8 oz. mushrooms, quartered
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 red bell pepper, chopped
  • 3 tbsp. olive oil
  • ½ tbsp. garlic salt
  • ½ tsp. freshly ground black pepper
  • 3 tbsp. balsamic vinegar
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • Fresh parsley for topping (optional)
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a small pot on the stove, combine couscous, water, ½ tsp. salt, and 1 tbsp. olive oil. Bring to a simmer and cook until water is almost gone. When there is just a little water left, cover and turn the heat off, but leave on the burner.
  3. Meanwhile, spread your vegetables on a rimmed baking sheet lined with foil. Drizzle with 3 tbsp. olive oil and sprinkle with garlic salt and black pepper. Toss to combine.
  4. Roast for 20 minutes until vegetables are tender with crispy edges.
  5. Transfer the vegetables to a medium bowl and toss with balsamic vinegar, oregano, and basil.
  6. Fluff the couscous with a fork and divide onto plates. Top with vegetables and sprinkle with parsley, if desired.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/roasted-vegetable-couscous-bowls/