Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss chopped vegetables with 2 tbsp olive oil, salt, pepper, and oregano.
- Spread vegetables in a single layer and roast for 25-30 minutes, stirring halfway, until tender and lightly caramelized.
- While vegetables roast, bring vegetable broth or water to a boil.
- Add pearl couscous, reduce heat, and simmer for 10 minutes until tender. Drain if needed.
- Transfer couscous to a large bowl and toss with remaining olive oil and lemon juice.
- Add roasted vegetables and mix gently.
- Taste and adjust seasoning before serving.
- Garnish with parsley if using.
Nutrition
Notes
Add chickpeas or feta for extra protein
Serve warm or at room temperature
Works well for meal prep