Cold Roasted Veggie Couscous

The Chilled Roasted Veggie Couscous Delight stands out as a vibrant and flavorful dish that is perfect for any gathering or as a light meal during warmer months. With its colorful array of roasted vegetables and fluffy couscous, this dish is not only visually appealing but also bursting with fresh, wholesome flavors. It’s a delightful option for anyone looking to enjoy a healthy yet satisfying meal that can be prepared ahead of time.

Discover the vibrant Chilled Roasted Veggie Couscous Delight, a perfect dish for gatherings or light summer meals. Featuring a colorful mix of roasted vegetables like zucchini, bell peppers, and eggplant, this recipe is not only visually stunning but also packed with nutrients. Enjoy it as a main course or side, and the creamy tahini dressing adds a delightful richness. Versatile and easily customizable, it's an ideal addition to any meal that prioritizes health and flavor.

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Ingredients

1 cup couscous

1 1/4 cups vegetable broth (or water)

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small eggplant, diced

1 cup cherry tomatoes, halved

3 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1/2 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, finely chopped

1/4 cup tahini

2 tablespoons freshly squeezed lemon juice

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C), allowing it to reach the right temperature for roasting.

Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, eggplant, and halved cherry tomatoes. Drizzle 2 tablespoons of olive oil over the vegetables. Then, add in the garlic powder, smoked paprika, and a generous pinch of salt and pepper. Toss the mixture thoroughly until every piece of vegetable is well coated with the oil and seasonings.

Roast the Vegetables: Spread the seasoned vegetable mixture evenly onto a baking sheet lined with parchment paper. Place it in the preheated oven and roast for 20-25 minutes, stirring halfway to ensure even cooking. You’ll know they’re ready when they are tender and have developed a nice char. Once roasted, remove from the oven and set aside to cool.

Cook the Couscous: In a medium saucepan, bring the vegetable broth (or water) to a vigorous boil. Stir in the couscous, cover the saucepan with a lid, and immediately remove it from the heat. Let it sit undisturbed for about 5 minutes, allowing the couscous to absorb the liquid completely. Once done, fluff the couscous with a fork and allow it to cool to room temperature.

Prepare the Dressing: In a small bowl, whisk together the tahini, the remaining 1 tablespoon of olive oil, freshly squeezed lemon juice, and a pinch of salt and pepper. Whisk until the mixture is smooth and creamy. If you find it too thick, feel free to add a splash of water until it reaches your preferred consistency.

Combine Ingredients: In a large mixing bowl, gently toss together the cooled couscous, roasted vegetables, crumbled feta cheese (if using), and finely chopped parsley. Doctor the mixture with the tahini dressing, drizzling it over the top, and use a spatula or your hands to gently combine all the ingredients.

Serve: Transfer the chilled roasted veggie couscous to a beautiful serving dish or individual bowls. For an extra touch, garnish with additional parsley or a sprinkle of feta cheese on top. This delightful dish can be enjoyed as a refreshing side or a light main course.

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