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In today's fast-paced world, the concept of wholesome eating has gained significant traction. More than just a trend, it's a lifestyle choice that emphasizes the importance of nourishing our bodies with vibrant, nutrient-dense foods. One of the most delightful ways to embrace this philosophy is through colorful, vegetable-packed dishes that not only look appealing but also provide essential nutrients. Among these dishes, the Crisp Roasted Veggie Couscous Bowls stand out as a vibrant, delicious, and versatile meal option suitable for any occasion.

Roasted Veggie Couscous Bowls

Discover the vibrant and nutritious Crisp Roasted Veggie Couscous Bowls, your new go-to for wholesome eating! Packed with colorful vegetables like zucchini, bell peppers, red onion, and cherry tomatoes, this dish is both visually appealing and rich in nutrients. Fluffy couscous serves as the perfect base, complemented by a creamy tahini drizzle. Easy to make and ideal for any meal, these bowls celebrate the beauty of fresh, delicious ingredients. Perfect for meal prep or a satisfying dinner!
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 medium red onion, chopped

1 cup cherry tomatoes, halved

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Couscous:

1 cup couscous

1 ¼ cups vegetable broth

1 tablespoon olive oil

Zest of 1 lemon

Salt to taste

For the Tahini Drizzle:

3 tablespoons tahini

1 tablespoon lemon juice

1 clove garlic, minced

Water (to thin, as needed)

Salt to taste

For Garnish:

Fresh parsley, chopped

Crumbled feta cheese (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, chopped red and yellow bell peppers, chopped red onion, and halved cherry tomatoes. Drizzle with olive oil, then sprinkle in the garlic powder, smoked paprika, salt, and pepper. Toss until the veggies are well coated.

      Roast the Vegetables: Spread the seasoned vegetables on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until the veggies are tender and lightly charred, stirring halfway through for even cooking.

        Cook the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Add the couscous and a pinch of salt. Remove from heat, cover, and let it sit for 5 minutes. Afterward, fluff with a fork and stir in the olive oil and lemon zest.

          Make the Tahini Drizzle: In a small bowl, mix together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water, stirring to achieve your desired drizzling consistency.

            Assemble the Bowls: In serving bowls, layer the couscous first, then top with the roasted vegetables. Drizzle with the tahini sauce, and finish with a sprinkle of fresh parsley and crumbled feta cheese if using.

              Serve and Enjoy: Dig in while warm, enjoying the vibrant flavors and textures of this healthy and satisfying dish!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings