Sheet Pan Roasted Veggie Couscous
Sheet Pan Roasted Veggie Couscous
This quick and easy dish is perfect for a side to any meal! Couscous in general cooks very quickly and doesn’t require any draining so it’s easy to infuse flavor into the cooking liquid. Pearl or Israeli couscous is larger and has more of a chewy texture which pairs so well with the roasted vegetables. This is a great recipe to help use up any vegetables you have on hand, so feel free to switch them up. You can also add in some plant protein and make it a meal.
Serves 4
Ingredients
8.5 oz (250g) Pearl or Israeli Couscous, dry
1 small Red Onion
1 medium Red Pepper, seeds and membrane removed
1 medium Yellow Squash
1 medium Zucchini
1 cup (150g) Cherry Tomatoes, halved
1/3 cup (10g) chopped fresh Dill
1/3 cup (10g) chopped fresh Parsley
1 1/2 cups (355ml) Vegetable Broth
3 Tbsp (45ml) high heat Oil
2 Tbsp (30ml) Lemon juice
Salt & Pepper to taste
Directions
1. Cut up all the vegetables into roughly the same size about 1/2”. Spread them out on a large lined sheet pan. Drizzle 1-2 Tbsp of oil and season with salt & pepper. Bake at 375 for 30-45 minutes or until the vegetables are roasted and fork tender. Flip them once halfway through baking. Set aside.
2. While the vegetables are roasting, cook the couscous by heating 1 Tbsp of oil in a pot and toasting the dry pearl couscous. Once lightly browned, add in the broth and cook for 5-6 minutes on medium heat. Cover, lower the heat to medium low and continue cooking an additional 7-9 minutes.
3. Add the warm, cooked couscous to a large bowl along with the roasted vegetables, fresh dill, parsley and lemon juice. Mix well and season with salt & pepper. Serve warm or at room temperature.
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