Roasted Veggie Couscous with Lemon Vinaigrette
This Roasted Veggie Couscous is hearty, colorful, and full of healthy veggies, so your body will be thanking you! It comes together quickly and easily, and it’s so tasty that we’re sure you’ll soon be adding it to your monthly dinner rotation too!
Ingredients
Roasted Veggie Couscous
- 8 oz pearl couscous, cooked according to package directions
- 1 zucchini, quartered lengthwise & sliced (about 2 cups)
- 1 yellow squash, quartered lengthwise & sliced (about 2 cups)
- 3 cups broccoli, chopped into 1.5 inch pieces
- 1 red onion, large diced
- 1 red bell pepper, large diced
- 1 tsp smoked paprika
- 2-3 tbsp olive oil
- 4 oz goat cheese, crumbled
- salt and pepper, to taste
Lemon Vinaigrette
- ⅓ cup lemon juice
- ⅓ cup olive oil
- 1 tbsp maple syrup
- 1 tbsp spicy brown mustard
- salt and pepper, to taste
Instructions
Couscous
- Cook the couscous according to package directions.
Roasted Veggies
- Preheat oven to 400°F and line 2 baking sheets with parchment paper.
- In a large bowl, mix the veggies, olive oil, smoked paprika, salt, and pepper until the vegetables are fully coated.1 zucchini, 1 yellow squash, 3 cups broccoli, 1 red onion, 1 red bell pepper, 1 tsp smoked paprika, 2-3 tbsp olive oil, salt and pepper
- Distribute the veggie mixture onto both trays and roast in the oven for 30 min or until vegetables have taken on extra color and are slightly soft. We placed each tray on a different rack and swapped the trays after 15 min so they’d both get an even bake. If your oven is larger or cooks more evenly, you may not need to do this.
- Remove veggie trays from oven and set aside.
Lemon Vinaigrette
- In a salad dressing container or jar, mix the lemon juice, olive oil, maple syrup, mustard, salt, and pepper and shake or whisk until emulsified and smooth.⅓ cup lemon juice, ⅓ cup olive oil, 1 tbsp maple syrup, 1 tbsp spicy brown mustard, salt and pepper
Roasted Veggie Couscous
- In a large serving bowl, add the cooked couscous and the roasted vegetables.8 oz pearl couscous
- Add the crumbled goat cheese and carefully toss everything together. Drizzle the vinaigrette over the couscous (it may seem like a lot at first, but the couscous will soak it all up) and gently mix to combine.4 oz goat cheese