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Roasted veggie couscous bowl with colorful bell peppers, zucchini, and fluffy couscous in white ceramic bowl

Roasted Veggie Couscous Bowl

A flavorful and healthy bowl filled with roasted vegetables, fluffy couscous, and a tangy tahini sauce, perfect for a quick and easy dinner
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup couscous
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 large sweet potato peeled and cubed
  • 1 large red bell pepper seeded and cubed
  • 1 large red onion peeled and cubed
  • 2 cloves garlic minced
  • 1 cup broccoli florets
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 425 F and line a baking sheet with parchment paper
  2. In a large bowl, toss the sweet potato, bell pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper, and spread on the prepared baking sheet
  3. Roast the vegetables in the oven for 20-25 minutes, or until tender and lightly browned
  4. While the vegetables are roasting, cook the couscous according to package instructions using 2 cups of water
  5. In a small bowl, whisk together the tahini, lemon juice, garlic, and a pinch of salt and pepper to make the tahini sauce
  6. To assemble the bowls, divide the cooked couscous between four bowls, top with the roasted vegetables, broccoli florets, and a drizzle of tahini sauce, and garnish with parsley
  7. Season with salt and pepper to taste, and serve immediately

Notes

You can customize the recipe by using different vegetables, such as zucchini or carrots, and adding other toppings like feta cheese or chopped nuts. Store any leftovers in an airtight container in the refrigerator for up to 3 days.