A delightful and healthy Mediterranean-inspired couscous dish with roasted vegetables, perfect for any meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the vegetables.
In a roasting pan, combine the olive oil and minced garlic.
Mix well to coat the bottom of the pan evenly.
Dice the red onion, bell pepper, and zucchini into bite-sized pieces and add them to the pan.
Cut the vegetables uniformly for even roasting.
Roast the vegetables in the oven for 20 minutes, stirring halfway through.
Stirring prevents sticking and ensures even cooking.
While the vegetables roast, heat the vegetable broth in a bowl and pour it over the couscous. Cover and let it sit for 5 minutes.
Fluff the couscous with a fork to separate the grains.
Once the vegetables are roasted, combine them with the couscous and mix well.
Mix gently to avoid mashing the vegetables.
Serve the dish warm and enjoy.
Garnish with fresh herbs like parsley or cilantro for added flavor.
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