Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 red bell pepper, cored and chopped
- 1 yellow bell pepper, cored and chopped
- 1 red onion, chopped
- 1 cup broccoli florets
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup couscous
- 1 1/4 cup vegetable broth
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss butternut squash, bell peppers, red onion, broccoli, and Brussels sprouts with olive oil, oregano, thyme, salt, and pepper on a large baking sheet.
- Step 2: Roast vegetables for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- Step 3: While vegetables are roasting, bring vegetable broth to a boil in a saucepan. Stir in couscous, remove from heat, cover, and let stand for 5 minutes, or until liquid is absorbed.
- Step 4: Fluff couscous with a fork.
- Step 5: Add the roasted vegetables to the couscous and gently stir to combine.
- Step 6: Serve warm. Optionally garnish with fresh herbs like parsley or cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent dryness.
- Serve this vibrant couscous as a hearty side dish alongside grilled chicken or fish, or enjoy it as a satisfying vegetarian main course.
- For extra flavor depth, roast the vegetables with a drizzle of balsamic glaze during the last 5 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American