Mediterranean Roasted Vegetable Couscous Bowl 1769478499444 Xdml

Ingredients

• 1.5 cups Dry couscous
• 2 medium Red bell pepper, chopped
• 1 large Zucchini, sliced into half-moons
• 1 medium Red onion, wedged
• 15 oz can Chickpeas, drained and rinsed
• 3 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 2 tablespoons Lemon juice
• 2 tablespoons Tahini(optional)
• 0.25 cup Fresh parsley, chopped
• 0.5 cup Feta cheese, crumbled(optional)
• 1.5 cups Vegetable broth

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   Toss the bell peppers, zucchini, red onion, and chickpeas with olive oil, oregano, salt, and pepper on the baking sheet.

3. 3

   Roast the vegetables for 25-30 minutes, tossing halfway through, until they are tender and slightly charred.

4. 4

   While vegetables roast, bring the vegetable broth to a boil in a medium saucepan.

5. 5

   Stir in the couscous, remove from heat, cover with a lid, and let sit for 5 minutes.

6. 6

   Fluff the couscous with a fork and stir in the fresh parsley and half of the lemon juice.

7. 7

   In a small bowl, whisk the tahini with the remaining lemon juice and a splash of water to create a smooth drizzle.

8. 8

   Divide the couscous into bowls, top with roasted vegetables, sprinkle with feta cheese, and finish with the tahini drizzle.