Vegan Roasted Vegetable Couscous - Vegan
The Vegan Roasted Vegetable Couscous captures the essence of seasonal cooking, highlighting the vibrant flavors and colors of fresh produce. With a medley of tender, caramelized vegetables and fluffy couscous, this dish promises a delightful balance of textures and tastes.
Ingrédients
- 2 cups couscous
- 3 cups vegetable broth
- 1 large zucchini, diced
- 1 large bell pepper, diced
- 1 medium red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/4 cup slivered almonds, toasted
- 1/4 cup pomegranate seeds
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, smoked paprika, ground cumin, ground coriander, ground turmeric, salt, and black pepper.
- Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Remove from heat and stir in the couscous. Cover and let sit for 5 minutes.
- Fluff the couscous with a fork and transfer to a large serving bowl.
- When the vegetables are done, add them to the couscous along with the fresh parsley and lemon juice. Mix well.
- Sprinkle with toasted slivered almonds and pomegranate seeds. Serve warm or at room temperature.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 58g | Protéines: 8g | Fat: 8g | Sucre: 8g
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