Mediterranean Lemon Herb Couscous with Roasted Vegetables

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 medium zucchini sliced
• 1 medium red bell pepper chopped
• 1 medium red onion sliced
• 1 cup cherry tomatoes halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon juice and zest
• 2 tablespoons fresh parsley chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1 Preheat your oven to 400°F (200°C).
2. 2 In a large bowl, combine the zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil, and sprinkle with oregano, thyme, salt, and black pepper. Toss to coat.
3. 3 Spread the vegetables onto a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
4. 4 While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, remove from heat, cover, and let it sit for 5 minutes.
5. 5 Fluff the couscous with a fork and stir in the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, and chopped parsley.
6. 6 Once the vegetables are done roasting, combine them with the couscous in a large serving bowl. Toss gently to mix.
7. 7 Taste and adjust seasoning with additional salt, pepper, or lemon juice, if desired. Serve warm.