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In a world increasingly focused on healthy eating, Roasted Veggie Couscous Bowls stand out as a vibrant and nutritious option that doesn’t compromise on flavor. This dish is more than just a meal; it's a celebration of fresh vegetables and wholesome grains, making it an ideal choice for anyone looking to incorporate more plant-based foods into their diet. With the ease of preparation and the ability to customize according to personal preferences, Roasted Veggie Couscous Bowls have become a favorite among health-conscious eaters and busy individuals alike.

Roasted Veggie Couscous Bowls

Discover the joy of healthy eating with Roasted Veggie Couscous Bowls, a vibrant and customizable dish perfect for any meal occasion. Packed with nutritious roasted vegetables like zucchini, bell peppers, and cherry tomatoes, this bowl pairs perfectly with fluffy couscous, making it a delightful choice for busy weeknights or meal prep. Explore various flavor combinations and garnishes to create a visually appealing and satisfying meal that caters to your dietary needs. Enjoy the delicious simplicity and numerous health benefits this recipe offers.
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 medium red onion, chopped

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Couscous:

1 cup couscous (whole wheat or regular)

1 1/4 cups vegetable broth

1 tablespoon olive oil

1 teaspoon lemon juice

Salt to taste

For Topping:

1 avocado, sliced

1/4 cup feta cheese, crumbled (optional)

Fresh parsley or cilantro, chopped (for garnish)

Additional lemon wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Prepare the Veggies: In a large bowl, combine the diced zucchini, red and yellow bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until the vegetables are evenly coated.

      Roast the Vegetables: Spread the veggie mixture on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.

        Cook the Couscous: While the veggies are roasting, bring the vegetable broth to a boil in a medium saucepan. Once boiling, remove from heat, stir in the couscous, olive oil, lemon juice, and a pinch of salt. Cover and let sit for about 5 minutes, or until the couscous has absorbed all the liquid. Fluff with a fork.

          Assemble the Bowls: Divide the cooked couscous among serving bowls. Top with the roasted vegetables, sliced avocado, and crumbled feta cheese if using.

            Garnish and Serve: Sprinkle the bowls with fresh parsley or cilantro, and serve with additional lemon wedges on the side.

              Enjoy your delicious Roasted Veggie Couscous Bowls, packed with flavor, color, and nutrition!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings