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In the ever-evolving world of culinary delights, the roasted veggie couscous skillet stands out as a vibrant, nutritious, and easy-to-make dish that caters to a variety of dietary preferences. This dish is not only appealing to health-conscious eaters but also to vegetarians and anyone seeking a quick and satisfying weeknight meal. The beauty of the roasted veggie couscous skillet lies in its versatility; it can be customized based on seasonal vegetables, personal tastes, and pantry staples.

Roasted Veggie Couscous Skillet

Discover the deliciousness of a Roasted Veggie Couscous Skillet, a vibrant and nutritious plant-based meal that's perfect for any weeknight dinner. This easy-to-make dish features a colorful medley of roasted vegetables combined with fluffy couscous, all brought together by flavorful herbs and spices. Customizable and packed with nutrients, it's a delightful option for families and meal prep, ensuring a satisfying and healthy dining experience. Explore how to elevate this dish with seasonal veggies, protein additions, and creative serving ideas!
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Ingredients
  

1 cup couscous

2 cups vegetable broth

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small red onion, chopped

1 cup cherry tomatoes, halved

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, red and yellow bell peppers, chopped red onion, and halved cherry tomatoes. Drizzle with 2 tablespoons of olive oil, and sprinkle with smoked paprika, dried oregano, salt, and pepper. Mix well to coat the vegetables evenly.

      Roast the Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even roasting.

        Cook the Couscous: While the vegetables are roasting, bring 2 cups of vegetable broth to a boil in a medium saucepan. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes to absorb the liquid, then fluff it with a fork.

          Combine: Once the vegetables are done roasting, remove them from the oven and add them to the skillet with the cooked couscous. Add the minced garlic and mix everything together gently over medium heat for about 2-3 minutes until heated through.

            Serve: Transfer the roasted veggie couscous skillet to a serving dish. Garnish with freshly chopped parsley and serve with lemon wedges on the side to squeeze over for an extra burst of flavor.

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings