Cold Roasted Veggie Couscous

As the sun graces us with its warm presence and the days stretch longer, summer brings a delightful opportunity to indulge in vibrant, fresh meals. One dish that perfectly encapsulates the essence of summer is the Chilled Roasted Veggie Couscous Delight. This colorful, nutritious salad not only tantalizes the taste buds but also offers a refreshing escape from the heat. Its blend of roasted vegetables, fluffy couscous, and zesty dressing makes it an ideal choice for picnics, barbecues, or a light weeknight dinner.

Discover the vibrant and refreshing Chilled Roasted Veggie Couscous Delight, perfect for warm summer days. This dish combines roasted seasonal vegetables like zucchini, bell peppers, and cherry tomatoes with fluffy couscous and a zesty dressing. It’s packed with nutrients and can be served as a standout salad at picnics or a light dinner. Easy to prepare and full of flavor, this recipe embodies the spirit of summer while offering endless variations for your culinary creativity.

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Ingredients

1 cup couscous

1 1/4 cups vegetable broth

1 medium zucchini, diced

1 medium bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 small red onion, chopped

1 medium carrot, peeled and diced

3 tablespoons olive oil, divided

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Juice of 1 lemon

Optional: Crumbled feta cheese or goat cheese for topping

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it's fully heated when you're ready to roast the vegetables.

Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, bell pepper, halved cherry tomatoes, chopped red onion, and diced carrot. Drizzle with 2 tablespoons of olive oil, then sprinkle with dried oregano, garlic powder, salt, and freshly ground pepper. Toss the mixture gently until all vegetables are evenly coated in the oil and seasonings.

Roast the Vegetables: Transfer the coated vegetables to a baking sheet, spreading them out into a single layer for even roasting. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the veggies are tender and have developed a slight caramelization. Once done, remove from the oven and allow them to cool to room temperature.

Cook the Couscous: While the vegetables are roasting, add the vegetable broth to a medium saucepan and bring it to a rapid boil. Once boiling, remove the saucepan from heat, stir in the couscous, cover with a lid, and let it sit undisturbed for about 5 minutes, allowing the couscous to absorb the broth completely.

Fluff the Couscous: After the couscous has rested for 5 minutes, use a fork to fluff it gently, separating the grains. Allow the fluffed couscous to cool for another 10 minutes.

Combine Ingredients: In a large bowl, gently combine the cooled couscous with the roasted vegetables, chopped parsley, the juice of the lemon, and the remaining tablespoon of olive oil. Mix everything together gently to avoid breaking up the couscous grains.

Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the couscous salad for at least 30 minutes, allowing the flavors to meld beautifully. Before serving, taste and make any necessary seasoning adjustments. For a creamy texture and additional flavor, sprinkle crumbled feta cheese or goat cheese on top just before serving.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | Serves 4-6

Presentation Tips: Serve in a large, decorative bowl with the salad garnished with a few whole chickpeas and a drizzle of olive oil. Add lemon wedges on the side for an extra fresh touch.