This roasted veggie couscous bowl is full of flavor, fiber, and vibrant color. With fluffy couscous, caramelized vegetables, and a zesty lemon herb dressing, it’s an easy and delicious make-ahead lunch or light dinner.
Why You’ll Love This Recipe
- Great for Meal Prep: Stores well and tastes great cold.
- Customizable: Use your favorite vegetables.
- Plant-Based & Filling: Fiber-rich and energizing.
- Quick to Make: Ready in under 30 minutes.
Ingredients:
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1/2 red onion, sliced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
For the Dressing:
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions:
- Roast the Vegetables (20 minutes): Preheat oven to 425°F (220°C). Toss veggies with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Cook Couscous (5 minutes): Place couscous in a bowl. Pour boiling water over it, cover, and let sit for 5 minutes. Fluff with a fork.
- Make the Dressing: Whisk together lemon juice, olive oil, mustard, honey, salt, and pepper.
- Assemble Bowls: Divide couscous between bowls. Top with roasted veggies and drizzle with dressing.
Tips for Success:
- Add feta, chickpeas, or avocado for extra protein.
- Use farro or quinoa instead of couscous for variation.
- Double the dressing for more flavor.
Nutrition Information (Per Serving):
- Calories: 320
- Protein: 7g
- Fat: 14g
- Carbohydrates: 40g
- Fiber: 6g
This roasted veggie couscous bowl is a delicious, balanced lunch that will keep you full and energized all afternoon!
