This dish is a love letter to the garden — a celebration of color, texture, and freshness. Roasted Vegetable Couscous with Herb Oil turns humble ingredients into something divine. Each bite tells a story of patience — vegetables roasted until caramelized, couscous fluffed like clouds, and herb oil bringing it all to life.
Ingredients:
- 1 cup couscous
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 carrot, sliced thin
- 1 red onion, quartered
- Olive oil, salt, and pepper
- 2 tablespoons lemon juice
For the Herb Oil:
- ½ cup fresh parsley
- ½ cup fresh basil
- 1 garlic clove
- ½ cup olive oil
- Salt and pepper
Steps:
- Roast vegetables at 200°C (400°F) until caramelized.
- Prepare couscous with hot water or broth — cover, steam for 5 minutes, then fluff.
- Blend herbs, garlic, and olive oil into a vibrant green sauce.
- Toss couscous with roasted vegetables, drizzle herb oil, finish with lemon juice.
The result? A dish that’s earthy yet fresh, light yet satisfying. It’s a perfect weekday dinner, a vibrant side, or a main that even meat lovers will admire.
