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Roasted Seasonal Vegetables with Couscous for a Quick Dinner

Roasted Seasonal Vegetables with Couscous for a Quick Dinner

Roasted Seasonal Vegetables with Couscous is the perfect answer to your weeknight dinner dilemma. This dish is not only visually stunning with vibrant colors, but it also delivers on flavor and nutrition. Packed with roasted squash, zucchini, and Brussels sprouts, all served over fluffy couscous, it’s a meal that’s as satisfying as it is simple to prepare.

Why You’ll Love This Recipe

This easy roasted vegetable couscous recipe is a versatile dish you can whip up in no time. It’s healthy, filling, and makes use of seasonal produce. Here’s why you’ll want to make it tonight:

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  • Quick Prep: Ready in under 30 minutes!
  • Flavorful: Roasting enhances the natural sweetness of the vegetables.
  • Customizable: Use your favorite seasonal veggies or whatever you have on hand.
  • Plant-based: A hearty vegetarian option that won’t leave you hungry.
  • Meal Prep Friendly: Great for leftovers or meal prepping for the week.

Ingredients

  • 1 cup couscous
  • 1 medium butternut squash, peeled and diced
  • 1 medium zucchini, sliced
  • 1 cup Brussels sprouts, halved
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 cups vegetable broth or water
  • Fresh thyme for garnish (optional)

How to Make Roasted Seasonal Vegetables with Couscous

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the butternut squash, zucchini, and Brussels sprouts with olive oil, thyme, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
  4. While the vegetables are roasting, prepare the couscous. Bring the vegetable broth or water to a boil in a saucepan. Add the couscous, stir, and remove from heat. Cover and let it sit for 5 minutes.
  5. Fluff the couscous with a fork and season with a little olive oil, salt, and pepper.
  6. Once the vegetables are done, remove them from the oven and serve over the couscous. Garnish with fresh thyme if desired.

Tips for the Best Results

  • Cut the vegetables into similar sizes to ensure even cooking.
  • Experiment with different spices, like paprika or cumin, to add more flavor.
  • For a bit of crunch, add some toasted nuts or seeds on top before serving.

Easy Variations

  • Swap out the Brussels sprouts for green beans or asparagus.
  • Use quinoa or farro instead of couscous for a different texture.
  • Add a protein like chickpeas or grilled chicken for a heartier meal.

What to Serve With It

  • A side salad with mixed greens and a light vinaigrette.
  • Grilled or roasted chicken for those who prefer meat.
  • A dollop of tzatziki or hummus for added flavor.
  • Crusty bread to soak up the delicious juices.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to keep the couscous moist.

Recipe Card

Recipe Name: Roasted Seasonal Vegetables with Couscous
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield/Servings: 4 servings
Ingredients:

  • 1 cup couscous
  • 1 medium butternut squash, peeled and diced
  • 1 medium zucchini, sliced
  • 1 cup Brussels sprouts, halved
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 cups vegetable broth or water
  • Fresh thyme for garnish (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the butternut squash, zucchini, and Brussels sprouts with olive oil, thyme, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
  4. While the vegetables are roasting, prepare the couscous. Bring the vegetable broth or water to a boil in a saucepan. Add the couscous, stir, and remove from heat. Cover and let it sit for 5 minutes.
  5. Fluff the couscous with a fork and season with a little olive oil, salt, and pepper.
  6. Once the vegetables are done, remove them from the oven and serve over the couscous. Garnish with fresh thyme if desired.

Notes: Customize with your favorite seasonal veggies or spices for a personal touch.

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