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In the world of culinary delights, few dishes can boast the refreshing versatility and nutritious appeal of Chilled Roasted Veggie Couscous Delight. This dish combines the fluffy texture of couscous with a medley of beautifully roasted vegetables, creating a meal that is not only visually stunning but also packed with flavor. Whether you’re looking for a light lunch, a side for your dinner party, or a nutritious meal prep option, this couscous dish fits the bill perfectly.

Cold Roasted Veggie Couscous

Discover the refreshing Chilled Roasted Veggie Couscous Delight, a vibrant dish perfect for any occasion! This easy-to-make recipe combines fluffy couscous with a colorful medley of roasted vegetables like zucchini, bell peppers, and cherry tomatoes. Packed with flavor and nutrition, it makes for a fantastic light lunch, a side dish for gatherings, or a wholesome meal prep option. Get ready to impress your family and friends with this delightful, customizable dish.
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Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth

1 medium zucchini, diced

1 medium bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 small red onion, diced

2 tablespoons olive oil

Salt and black pepper, to taste

1 teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional)

½ cup fresh parsley, chopped

½ cup feta cheese, crumbled (optional)

Juice of 1 lemon

Zest of 1 lemon

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures a nice roasting environment for your vegetables.

    Prepare the Veggies: In a large mixing bowl, combine the diced zucchini, bell pepper, cherry tomatoes, and red onion. Drizzle with the olive oil and season generously with salt and pepper. Add the garlic powder, smoked paprika, and optionally the cayenne pepper for a kick. Toss everything together until the vegetables are evenly coated with the seasoning.

      Roast the Vegetables: Transfer the seasoned vegetables onto a baking sheet lined with parchment paper, spreading them out evenly. Roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking, until they are tender and have developed a slight caramelization.

        Cook the Couscous: While the veggies roast, bring the vegetable broth to a boil in a medium saucepan. Once boiling, remove the saucepan from heat and stir in the couscous. Cover and let it sit for about 5 minutes or until all the broth is absorbed. Once ready, fluff the couscous with a fork to separate the grains.

          Cool the Ingredients: Once the vegetables are done roasting, take them out of the oven and set aside to cool for about 10-15 minutes. The vegetables should be warm but not steaming hot when you combine them with the couscous.

            Combine Everything: In a large mixing bowl, combine the cooked couscous, roasted vegetables, chopped fresh parsley, lemon juice, and lemon zest. If you're adding feta cheese, sprinkle it in now. Gently toss all the ingredients together until well mixed.

              Chill and Serve: Cover the bowl and place the couscous salad in the refrigerator to chill for at least 30 minutes. This resting period allows the flavors to meld together beautifully. Serve the salad cold as a refreshing side dish or a light main course!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings