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Once your roasted vegetables and chickpeas are perfectly caramelized, it’s time to bring everything together. Begin by fluffing the couscous with a fork to separate the grains. This step is crucial as it helps prevent clumping and allows for better absorption of flavors.

Golden Roasted Veggie Couscous Bowls

Discover the vibrant and nutritious world of Golden Roasted Veggie Couscous Bowls, the perfect meal for health-conscious foodies. Bursting with colorful vegetables, fluffy couscous, and hearty chickpeas, this dish is not only a feast for the eyes but also packed with vitamins and fiber. Easy to prepare and great for meal prep, it's ideal for busy nights or impressive dinner parties. Enjoy a customizable recipe that celebrates seasonal produce and healthy eating.
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Ingredients
  

1 cup couscous

1 1/2 cups vegetable broth (or water)

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 cup carrots, diced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and pepper, to taste

1 cup chickpeas, drained and rinsed (canned or cooked)

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

1/4 cup feta cheese, crumbled (optional)

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting.

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, red and yellow bell peppers, halved cherry tomatoes, and diced carrots. Drizzle the olive oil over the veggies, then season with smoked paprika, garlic powder, ground cumin, salt, and pepper. Toss everything together thoroughly until the vegetables are evenly coated in the oil and seasonings.

      Roast the Vegetables: Transfer the seasoned vegetable mix onto a baking sheet, spreading them out into a single layer. Roast in the preheated oven for about 20-25 minutes. Stir the veggies halfway through to ensure they brown evenly and become tender and caramelized.

        Cook the Couscous: While the vegetables are roasting, bring the vegetable broth (or water) to a rolling boil in a medium saucepan. As soon as it reaches a boil, add the couscous, stir it briefly, then cover the pan and remove it from heat. Allow the couscous to sit for 5 minutes, during which it will absorb the liquid. After 5 minutes, fluff the couscous gently with a fork to separate the grains.

          Combine Ingredients: In a large serving bowl, carefully mix the roasted vegetables and chickpeas into the fluffy couscous. Stir until all ingredients are well combined, and taste the mixture to adjust seasoning if necessary.

            Serve: Spoon generous portions of the couscous and veggie mixture into individual bowls. For added flavor, sprinkle crumbled feta cheese on top (if using) and garnish with freshly chopped parsley. Serve each bowl with lemon wedges on the side for an extra zesty kick.

              Enjoy: Dig into your delicious Golden Roasted Veggie Couscous Bowls and relish the vibrant combination of flavors and textures!

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