Balsamic Glazed Couscous with Roasted Vegetables

Balsamic Glazed Couscous with Roasted Vegetables

Roasted vegetables and fluffy couscous come together with a tangy balsamic glaze.

Total 48 min Makes 4 servings Calories 340/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Sweet roasted zucchini, red onion, and bell peppers are tossed with fluffy couscous and drizzled with a reduced balsamic glaze for a tangy finish. It works well as a light lunch or a side dish alongside grilled chicken or fish. The mix of caramelized vegetables and tender grains gives it a satisfying texture with minimal effort.

Ingredients

  • 1 cup couscous
  • 1 1/4 cups vegetable broth
  • 1 zucchini, sliced into half-moons
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup balsamic glaze
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh basil, chopped

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

  2. Toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and black pepper on the prepared baking sheet.

  3. Roast the vegetables, stirring once halfway through, until tender and lightly browned at the edges.

  4. While the vegetables roast, bring the vegetable broth to a boil in a 6-quart saucepan.

  5. Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.

  6. Fluff the couscous with a fork and transfer to a large serving bowl.

  7. Add the roasted vegetables to the couscous and toss gently to combine.

  8. Drizzle the balsamic glaze over the couscous and vegetables, tossing to coat evenly.

  9. Top with crumbled feta cheese and fresh basil before serving.

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    Balsamic Glazed Couscous with Roasted Vegetables

    Sweet roasted zucchini, red onion, and bell peppers are tossed with fluffy couscous and drizzled with a reduced balsamic glaze for a tangy finish. It works well as a light lunch or a side dish alongside grilled chicken or fish. The mix of caramelized vegetables and tender grains gives it a satisfying texture with minimal effort.

    48 min 4 servings 340 cal

    Ingredients

    • 1 cup couscous
    • 1 1/4 cups vegetable broth
    • 1 zucchini, sliced into half-moons
    • 1 red bell pepper, cut into chunks
    • 1 yellow bell pepper, cut into chunks
    • 1 red onion, cut into wedges
    • 1 cup cherry tomatoes
    • 3 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup balsamic glaze
    • 1/4 cup crumbled feta cheese
    • 2 tablespoons fresh basil, chopped

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and black pepper on the prepared baking sheet.

    3. 3

      Roast the vegetables, stirring once halfway through, until tender and lightly browned at the edges.

    4. 4

      While the vegetables roast, bring the vegetable broth to a boil in a 6-quart saucepan.

    5. 5

      Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.

    6. 6

      Fluff the couscous with a fork and transfer to a large serving bowl.

    7. 7

      Add the roasted vegetables to the couscous and toss gently to combine.

    8. 8

      Drizzle the balsamic glaze over the couscous and vegetables, tossing to coat evenly.

    9. 9

      Top with crumbled feta cheese and fresh basil before serving.