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When it comes to vibrant and nutritious meals, few dishes can compete with the refreshing and colorful Chilled Roasted Veggie Couscous Delight. This delightful recipe combines the nutty texture of couscous with a medley of seasonal roasted vegetables, creating a dish that is as pleasing to the eye as it is to the palate. Whether you are preparing a light lunch for yourself, planning a picnic with friends, or looking for a perfect side dish to complement your main course, this couscous salad ticks all the boxes.

Cold Roasted Veggie Couscous

Discover the vibrant and nutritious Chilled Roasted Veggie Couscous Delight, a refreshing meal perfect for any occasion. With its nutty couscous base and a medley of roasted seasonal vegetables like zucchini, bell peppers, and cherry tomatoes, this dish is not only visually appealing but packed with vitamins and minerals. Ideal for meal prep or picnics, this customizable recipe ensures delicious flavors and healthy eating all year round. Enjoy a dish that’s as easy to prepare as it is satisfying!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth

1 medium zucchini, diced

1 medium bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 small red onion, chopped

1 medium carrot, peeled and diced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Juice of 1 lemon

Optional: Feta cheese or goat cheese for topping

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prepare the Veggies: In a large bowl, combine the diced zucchini, bell pepper, cherry tomatoes, red onion, and carrot. Drizzle with 2 tablespoons of olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Toss until all the veggies are well coated.

      Roast the Veggies: Spread the seasoned vegetables out on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized. Remove from the oven and let them cool to room temperature.

        Cook the Couscous: While the veggies are roasting, bring the vegetable broth to a boil in a medium saucepan. Once boiling, remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes until the couscous absorbs all the broth.

          Fluff the Couscous: After 5 minutes, fluff the couscous with a fork and let it cool for about 10 minutes.

            Combine Ingredients: In a large bowl, combine the cooled couscous, roasted veggies, parsley, lemon juice, and the remaining tablespoon of olive oil. Mix gently to combine all the ingredients without breaking the couscous grains.

              Chill and Serve: Cover the bowl with plastic wrap and refrigerate the couscous salad for at least 30 minutes to let the flavors meld together. Before serving, taste and adjust seasoning if necessary. Optionally, crumble some feta or goat cheese on top for added creaminess.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | Serves 4-6