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Roasted Veggie Pesto Couscous

Roasted Veggie Pesto Couscous

Discover the vibrant and flavorful Roasted Veggie Pesto Couscous, a dish that enhances seasonal vegetables with a homemade pesto.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Simple & Wholesome
Cuisine: Mediterranean
Keyword: Couscous Recipes, healthy meals, Pasta, Pesto, Roasted Veggie Pesto Couscous, vegetarian
Servings: 4 servings
Calories: 380kcal

Equipment

  • Oven
  • Baking Sheet
  • medium saucepan
  • food processor

Ingredients

For the Roasted Vegetables

  • 3 cups Mixed vegetables (bell peppers, zucchini, carrots)
  • 2 tablespoons Olive oil for roasting
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
  • 1 teaspoon Italian seasoning optional

For the Couscous

  • 1 cup Couscous
  • 1 cup Vegetable broth for cooking couscous
  • 1 tablespoon Olive oil for couscous
  • 1 pinch Salt to enhance flavor

For the Pesto

  • 2 cups Fresh basil leaves
  • 1/3 cup Pine nuts or walnuts as a substitute
  • 1/2 cup Grated Parmesan cheese or nutritional yeast for vegan option
  • 2 cloves Garlic
  • 1/2 cup Olive oil for pesto
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste

Instructions

Preparation

  • Preheat your oven to 425°F (220°C).
  • Chop the mixed vegetables into bite-sized pieces and place them on a baking sheet.
  • Drizzle with olive oil, then season with salt, pepper, and Italian seasoning. Toss to coat evenly, then roast for 20-25 minutes.
  • Bring the vegetable broth to a boil in a medium saucepan.
  • Stir in the couscous and a tablespoon of olive oil. Remove from heat, cover, and let it sit for about 5 minutes.
  • Fluff the couscous with a fork and season with salt to taste.
  • Combine the fresh basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped.
  • Gradually add olive oil while the processor is running until the pesto is smooth.
  • Mix the cooked couscous and pesto in a large bowl until well combined.
  • Fold in the roasted vegetables gently.
  • Serve warm or at room temperature, garnished with extra Parmesan cheese or fresh basil if desired.

Notes

For an optional twist, add a squeeze of lemon juice when serving.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 40g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 10mg | Sodium: 500mg | Potassium: 500mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 2mg
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