Roasted Veggie Pesto Couscous is a vibrant and flavorful dish that combines fluffy couscous with a medley of roasted vegetables and a delicious pesto sauce. This recipe is perfect as a side dish or a main course, offering a healthy and satisfying meal.

Ingredients

For the Roasted Vegetables:

• 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion)
• 2 tablespoons olive oil
• Salt and pepper (to taste)
• 1 teaspoon Italian seasoning (optional)

For the Couscous:

• 1 cup couscous
• 1 1/4 cups vegetable broth (or water)
• 1 tablespoon olive oil
• Salt (to taste)

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/3 cup olive oil
• Salt and pepper (to taste)

Timing

Making Roasted Veggie Pesto Couscous takes about 15 minutes for preparation and 30 minutes for cooking.

Instructions

Step 1: Roast the Vegetables

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Vegetables: Chop the mixed vegetables into bite-sized pieces and place them on a baking sheet.
3. Season and Roast: Drizzle with olive oil, season with salt, pepper, and Italian seasoning (if using). Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

Step 2: Cook the Couscous

1. Boil Broth: In a medium saucepan, bring the vegetable broth (or water) to a boil.
2. Add Couscous: Stir in the couscous and a tablespoon of olive oil. Remove from heat, cover, and let it sit for about 5 minutes.
3. Fluff Couscous: After 5 minutes, fluff the couscous with a fork and season with salt to taste.

Step 3: Make the Pesto

1. Blend Ingredients: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
2. Add Olive Oil: With the processor running, gradually add the olive oil until the pesto is smooth. Season with salt and pepper to taste.

Step 4: Combine and Serve

1. Mix Couscous and Pesto: In a large bowl, combine the cooked couscous and pesto, mixing until well combined.
2. Add Roasted Vegetables: Gently fold in the roasted vegetables.
3. Serve: Serve warm or at room temperature, garnished with extra Parmesan cheese or fresh basil if desired.

Nutritional Information

Here’s a quick overview of the nutritional content of Roasted Veggie Pesto Couscous (per serving, based on 4 servings):

Nutrient	Amount per Serving
Calories	350
Protein	10g
Fat	20g
Carbohydrates	35g
Fiber	5g
Sugar	3g

Tips for Customization

• Vegetable Variations: Use seasonal vegetables or whatever you have on hand, such as asparagus, carrots, or eggplant.
• Add Protein: Incorporate cooked chickpeas, grilled chicken, or shrimp for added protein.
• Pesto Variations: Experiment with different nuts (like almonds or cashews) or add spinach for a twist on traditional pesto.

Conclusion

Roasted Veggie Pesto Couscous is a colorful and nutritious dish that brings together the freshness of roasted vegetables and the vibrant flavor of pesto. This recipe is easy to prepare and makes for a perfect side dish or a satisfying main course. Enjoy this delightful recipe!