Spiced Za'atar Roasted Vegetable Couscous with Pomegranate Molasses Drizzle

Name: Spiced Za'atar Roasted Vegetable Couscous with Pomegranate Molasses Drizzle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup couscous; 1 1/2 cups boiling water; 2 tablespoons olive oil; 1 large zucchini (cut into chunks); 1 large red bell pepper (cut into chunks); 1 medium red onion (cut into wedges); 2 tablespoons za'atar; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons pomegranate molasses; 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon honey

VegetarianMiddle EasternDinnerVibrantVegetable-ForwardFlavorful

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

A vibrant and flavorful dish featuring roasted vegetables coated in za'atar, served with fluffy couscous and finished with a tangy pomegranate molasses drizzle.

Macronutrients per serving

grams

Protein

7.0g 11%

Fat

9.0g 14%

Carbs

50.0g 76%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

☀️ Vitamin A

20% DV

Essential for vision and immune health

🔺 Potassium

15% DV

Helps maintain normal blood pressure

🌾 Fiber

24% DV

Aids in digestive health

✦ Antioxidants

High

Protects cells from damage

Ingredients

Main Ingredients

1 cup couscous
1 1/2 cups boiling water
2 tablespoons olive oil
1 large zucchini cut into chunks
1 large red bell pepper cut into chunks
1 medium red onion cut into wedges
2 tablespoons za'atar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Pomegranate Molasses Drizzle

3 tablespoons pomegranate molasses
1 tablespoon lemon juice freshly squeezed
1 tablespoon honey

Instructions

1 Preheat the oven to 400°F (200°C).
2 In a large bowl, combine the zucchini, red bell pepper, and red onion. Drizzle with olive oil, then add za'atar, cumin, salt, and pepper. Toss to coat the vegetables evenly.
3 Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until they are tender and slightly caramelized.
4 While the vegetables are roasting, prepare the couscous. Place the couscous in a heatproof bowl, pour the boiling water over it, cover, and let it sit for 5 minutes. Fluff with a fork before serving.
5 To make the pomegranate molasses drizzle, mix the pomegranate molasses, lemon juice, and honey in a small bowl until well combined.
6 To serve, place the couscous on a large serving platter, top with the roasted vegetables, and drizzle generously with the pomegranate molasses mixture.