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Imagine a dish that not only bursts with flavor but also embodies the essence of health and versatility. Welcome to Cold Roasted Veggie Couscous, a delightful medley of roasted vegetables and fluffy couscous served chilled, allowing the flavors to meld beautifully. This dish is a celebration of fresh ingredients and wholesome nutrition, making it a perfect fit for health-conscious eaters and food enthusiasts alike.

Cold Roasted Veggie Couscous

Discover the vibrant and nutritious Cold Roasted Veggie Couscous, a dish that combines flavorful roasted vegetables with fluffy couscous served chilled. Perfect for picnics or meal prep, this recipe celebrates fresh ingredients while ensuring a healthy eating experience. Learn how to customize it to your liking, using seasonal veggies and herbs. With its impressive presentation, this delightful dish is sure to satisfy both health enthusiasts and food lovers alike. Try it today!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth (or water)

1 red bell pepper, diced

1 zucchini, diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1/4 cup red onion, finely chopped

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

Optional: Feta cheese, crumbled (for serving)

Instructions
 

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

    Prepare the Vegetables: On a large baking sheet, combine the diced red bell pepper, zucchini, cherry tomatoes, and broccoli florets. Drizzle with 2 tablespoons of olive oil, sprinkle with dried oregano, garlic powder, salt, and pepper. Toss gently to coat the veggies evenly.

      Roast the Veggies: Spread the vegetables out in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through. Once done, remove from the oven and let them cool to room temperature.

        Cook the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, stir quickly, and remove from heat. Cover and let it sit for about 5 minutes until all the liquid is absorbed. Afterward, fluff the couscous with a fork to separate the grains.

          Combine Ingredients: In a large mixing bowl, combine the cooled roasted veggies with the cooked couscous. In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, and a pinch of salt and pepper. Pour this dressing over the couscous and veggies, mixing thoroughly until everything is well combined.

            Serve and Garnish: Transfer the Cold Roasted Veggie Couscous to a serving dish. Top with freshly chopped parsley and optionally sprinkle feta cheese on top for an added touch of flavor.

              Chill (Optional): For an even more refreshing taste, chill the dish in the refrigerator for about 30 minutes before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4