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If you’re looking for a colorful and nutritious meal that is as pleasing to the eyes as it is to the palate, look no further than Vibrant Roasted Veggie Couscous Bowls. This delightful dish combines the earthy flavors of roasted vegetables with the fluffy texture of couscous, creating a satisfying and wholesome meal that can be enjoyed any time of the year. The appeal of these bowls lies not only in their vibrant colors but also in their versatility, making them suitable for various dietary preferences, from vegetarian to gluten-free options.

Roasted Veggie Couscous Bowls

Discover the beauty of Vibrant Roasted Veggie Couscous Bowls, a meal that's as nutritious as it is visually appealing. This dish combines roasted veggies with fluffy couscous, making it perfect for any time of year. Packed with essential vitamins and minerals, it's highly versatile for various dietary needs. Whether for a simple weeknight dinner or meal prep, these bowls are customizable to suit your preferences, ensuring you'll enjoy a colorful, satisfying meal every time.
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth

1 medium zucchini, diced

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

1 small red onion, cut into wedges

1 cup chickpeas, drained and rinsed

3 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Feta cheese, crumbled (optional)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the veggies: In a large bowl, combine the diced zucchini, chopped red bell pepper, halved cherry tomatoes, red onion wedges, and chickpeas.

      Season the vegetables: Drizzle the olive oil over the veggies. Add the smoked paprika, ground cumin, garlic powder, salt, and pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings.

        Roast the vegetables: Spread the seasoned veggies evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.

          Prepare the couscous: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Once boiling, remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes. Fluff the couscous with a fork once it's ready.

            Assemble the bowls: In serving bowls, place a generous portion of couscous as the base. Top with the roasted veggies.

              Garnish and serve: Sprinkle fresh chopped parsley over each bowl. If desired, add crumbled feta cheese on top and serve with lemon wedges for an extra burst of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings