Ingredients
Scale
- 1 cup couscous (regular or whole wheat)
- 2 cups mixed vegetables (carrots, bell peppers, zucchini), chopped uniformly
- 1 tbsp turmeric powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
Instructions
- Prep: Preheat oven to 400Β°F, chop vegetables uniformly, line baking sheet
- Season & Roast: Toss vegetables with oil, turmeric, salt, pepper; spread on sheet and roast for 25-30 minutes until caramelized
- Cook Couscous: Boil water, add couscous, cover and steam off heat for 5 minutes, don’t lift lid
- Combine: Fluff couscous, mix with roasted vegetables and lemon juice using gentle folding motions
Notes
- Cut vegetables into 1-inch pieces for optimal roasting results and even cooking
- Don’t skip the lemon juice – it brightens flavors and aids turmeric absorption
- Fresh turmeric can substitute powder – use 2 tablespoons grated fresh turmeric instead
- Store leftovers in refrigerator for up to 3 days and reheat gently before serving
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 8g
- Sodium: 590mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: turmeric roasted vegetable couscous, healthy couscous recipe, roasted vegetables, turmeric recipes, Mediterranean cuisine, vegetarian main dish