Name: Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp olive oil (divided); 2 cups uncooked pearl/Israeli couscous; 2 cups vegetable broth; 4 null whole garlic cloves; 2 cups broccoli florets; 2 null zucchini (halved lengthwise and sliced); 1 large red onion; 2 null carrots (sliced); 1 cup whole cherry tomatoes; 2 tsp minced rosemary; 2 tsp dried thyme; 1 tsp smoked paprika; null null salt (to taste); null null pepper (to taste); 0.5 cup fresh parsley (chopped); null null lemon wedges (garnish); null null crushed red pepper (garnish)

Instructions

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1

In a medium pot over medium-high heat, add olive oil (1 tbsp) and uncooked pearl/Israeli couscous (2 cups). Cook for 2 minutes, constantly stirring to avoid burning.
2

Add vegetable broth (2 cups), bring to a boil, cover, turn off the heat and let it sit undisturbed.
3

Let the couscous sit for mins (10).
4

Preheat the oven to 400 degrees F. Prepare the vegetables: break [broccoli florets] into even-sized florets, halve [zucchini] lengthwise and slice into 0.25-inch slices, slice [red onion] and [carrots] into thin 0.16-inch slices, and peel garlic cloves (4 whole). Leave [whole cherry tomatoes] whole.
5

In a large bowl, combine the garlic cloves (4 whole), broccoli florets (2 cups), zucchini (2), red onion (1 large), carrots (2), whole cherry tomatoes (1 cup), and the remaining olive oil (2 tbsp). Toss well to coat.
6

Add minced rosemary (2 tsp), dried thyme (2 tsp), smoked paprika (1 tsp), [salt] and [pepper]. Toss well to combine.
7

Add the seasoned vegetables to a sheet pan.
8

Roast for [35-40 minutes] until lightly caramelized and tender.
9

Remove the roasted [garlic cloves] from the pan, mash them well.
10

Add the mashed garlic to the pot with the couscous and mix well.
11

In a large bowl, mix the roasted vegetables and couscous.
12

Serve hot, optionally garnished with [fresh parsley], [lemon wedges] and [crushed red pepper].