Couscous with Roasted Vegetables

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Cut the zucchini, bell peppers, and red onion as directed. Halve the cherry tomatoes, mince the garlic, and keep the tomatoes separate from the other prepared vegetables.

   Ingredients used: 300.0 gr Bell Pepper, 250.0 gr Cherry Tomato, 8.0 gr Garlic, 150.0 gr Red Onion, 300.0 gr Zucchini

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the zucchini, bell peppers, red onion, and garlic on the baking sheet. Toss with 2 tbsp (30 ml) olive oil, the cumin, ⅝ tsp (4 gr) salt, and the black pepper, then spread into one layer.

   Ingredients used: 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 30.0 ml Olive Oil, 4.0 gr Salt

   Cookware: baking sheet

4. Step 4

   Roast the vegetables for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: baking sheet, oven

5. Step 5

   Add the prepared tomatoes to the baking sheet and turn the vegetables. Roast for 10–12 minutes more, until tender and browned at the edges.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Meanwhile, combine the vegetable stock, remaining 1 tbsp (15 ml) olive oil, and remaining ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt, 360.0 ml Vegetable Stock

   Cookware: saucepan

7. Step 7

   Remove the saucepan from the heat, stir in the couscous, and cover. Let it stand for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 gr Couscous

   Cookware: saucepan

8. Step 8

   Fluff the couscous with a fork, then mix in the lemon juice and parsley.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: fork, saucepan

9. Step 9

   Transfer the couscous to the large bowl, fold in the roasted vegetables, and serve warm.

   Cookware: baking sheet, fork, large bowl, saucepan