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Couscous has long been celebrated as a versatile and convenient dish that can be adapted to suit any palate. Originating from North African cuisine, this tiny pasta made from semolina wheat is beloved worldwide for its ability to absorb flavors and serve as a base for a variety of toppings. Whether enjoyed as a simple side or transformed into a hearty main dish, couscous offers a delightful textural contrast while providing a canvas for an array of ingredients.

Roasted Veggie Couscous Skillet

Discover the vibrant world of flavors with this Colorful Roasted Veggie Couscous Skillet! This easy-to-make dish features fluffy couscous topped with a medley of roasted vegetables like zucchini, bell peppers, and eggplant, all bursting with nutrients. Perfect for a quick weeknight meal or a stunning dinner party centerpiece, it provides a delicious balance of taste and health. Elevate your cooking game and enjoy a colorful, nutritious feast that pleases the eye and palate!
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Ingredients
  

1 cup couscous

2 cups vegetable broth

2 tablespoons olive oil

1 medium zucchini, diced

1 red bell pepper, diced

1 medium eggplant, diced

1 cup cherry tomatoes, halved

1 small red onion, chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

½ cup feta cheese, crumbled (optional)

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prepare the Veggies: In a large bowl, combine the diced zucchini, red bell pepper, eggplant, cherry tomatoes, and red onion.

      Season the Veggies: Drizzle the veggies with olive oil and sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss to coat evenly.

        Roast the Veggies: Spread the seasoned vegetables on a large baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes or until tender and slightly charred, stirring halfway through for even cooking.

          Cook the Couscous: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous absorbs the broth.

            Combine Ingredients: Fluff the cooked couscous with a fork and add the roasted veggies to the skillet. Stir gently to combine everything, ensuring the couscous and vegetables are well mixed.

              Add Feta (Optional): If you're using feta cheese, crumble it over the top and gently mix through.

                Serve: Garnish with freshly chopped parsley and serve with lemon wedges on the side for a burst of freshness. Enjoy your colorful, delightful meal!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4