Sweet and Savory Couscous with Roasted Vegetables
A versatile dish that's both nutritious and bursting with flavor, this Sweet and Savory Couscous with Roasted Vegetables brings together fluffy couscous with perfectly caramelized vegetables.
Ingredients
- 2 cups pearl couscous
- 2½ cups vegetable broth
- 1 medium zucchini diced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion cut into wedges
- 2 cups butternut squash cubed
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- Salt and pepper to taste
- ¼ cup toasted pine nuts optional
- Fresh herbs parsley or mint for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the chopped vegetables with 2 tablespoons olive oil, cumin, paprika, and a pinch of salt and pepper. Spread them evenly on the baking sheet.
- Roast vegetables for 25-30 minutes, stirring halfway through, until they're tender and slightly caramelized.
- While the vegetables are roasting, heat the remaining olive oil in a medium saucepan over medium heat. Add the couscous and toast it for 2-3 minutes, stirring frequently.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 8-10 minutes until the liquid is absorbed and couscous is tender.
- Drizzle honey over the roasted vegetables and gently toss.
- Fluff the couscous with a fork and combine it with the roasted vegetables.
- Top with toasted pine nuts and fresh herbs before serving.