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Vibrant Roasted Vegetable Couscous Bowl – Colorful, Wholesome & Easy to Make

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A colorful, plant-based couscous bowl filled with roasted vegetables, fresh herbs, and a lemony olive oil drizzle. Great for lunch, dinner, or meal prep.

Ingredients

Scale

  • 1 cup couscous

  • 1 cup hot vegetable broth or water

  • 2 tbsp olive oil (plus more for roasting)

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 zucchini, chopped

  • ½ eggplant, chopped

  • ½ red onion, sliced

  • 1 cup cherry tomatoes

  • 2 garlic cloves, whole

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • Salt and pepper, to taste

  • Fresh parsley, mint, or cilantro

  • Juice and zest of 1 lemon

Optional Additions:

  • 1 cup chickpeas (cooked or canned)

  • ½ cup crumbled feta or vegan cheese

  • Toasted pine nuts or slivered almonds

Instructions

  • Preheat oven to 425°F. Line a sheet pan with parchment.

  • Toss chopped vegetables with olive oil, cumin, paprika, salt, and pepper.

  • Roast for 25–30 minutes, flipping halfway, until caramelized and tender.

  • In a bowl, combine couscous and hot broth. Cover and let sit 5 minutes. Fluff with a fork.

  • Combine couscous, roasted vegetables, lemon juice, herbs, and any optional toppings.

  • Serve warm or cold.

Notes

  • Use quinoa for a gluten-free version.

  • Add dressing or hummus for richness.

  • Store up to 4 days in the fridge.

Find it online: https://dailywholekitchen.com/vibrant-roasted-vegetable-couscous-bowl-colorful-wholesome-easy-to-make/