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Welcome to the vibrant world of Chilled Roasted Veggie Couscous Delight! This refreshing dish not only tantalizes your taste buds with its colorful medley of roasted vegetables and fluffy couscous but also brings a host of health benefits to your table. Perfect for those warm sunny days, this recipe serves as an excellent option for picnics, potlucks, or even a light family dinner. The combination of roasted vegetables and couscous creates a delightful harmony of flavors and textures that will keep you coming back for more.

Cold Roasted Veggie Couscous

Discover the delightful Chilled Roasted Veggie Couscous that brings together a vibrant mix of roasted vegetables and fluffy couscous for a refreshing and nutritious meal. Perfect for warm days, picnics, or light family dinners, this dish is versatile and easily customizable to suit any dietary needs. Packed with vitamins and flavor, it’s a culinary adventure worth trying. Elevate your meals with this colorful and healthy option that promises to impress!
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Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth

1 medium zucchini, diced

1 medium bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 small red onion, diced

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional for heat)

½ cup fresh parsley, chopped

½ cup feta cheese, crumbled (optional for added creaminess)

Juice of 1 lemon

Zest of 1 lemon

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, bell pepper, halved cherry tomatoes, and diced red onion. Drizzle over the olive oil and season with salt, pepper, garlic powder, smoked paprika, and cayenne pepper if you like a little heat. Toss all the vegetables together until they are evenly coated with the oil and spices.

      Roast the Vegetables: Spread the seasoned vegetables evenly across a baking sheet lined with parchment paper to prevent sticking. Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure they cook evenly. They are ready when they’re tender and have started to caramelize.

        Cook the Couscous: While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Once boiling, remove from heat, add the couscous, and stir. Cover the saucepan and allow the couscous to sit for about 5 minutes or until all the broth is absorbed. Use a fork to fluff the couscous once it’s ready.

          Cool the Ingredients: After roasting, take the vegetables out of the oven and allow them to cool for approximately 10-15 minutes. They should be warm but not piping hot.

            Combine All Components: In a large mixing bowl, combine the cooked couscous with the roasted vegetables, chopped fresh parsley, lemon juice, and lemon zest. If you’re including feta cheese, gently add it in and toss everything together until well blended.

              Chill and Serve: Transfer the couscous salad to the refrigerator and let it chill for at least 30 minutes. This cooling period allows the flavors to enhance and intertwine. Serve this delightful dish cold as a refreshing side or a vibrant main course!

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

                  Presentation Tips: Serve the salad in vibrant bowls, garnished with extra parsley and a sprinkle of feta on top for an eye-catching presentation. Add lemon wedges on the side for a fresh hit of citrus when serving!