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As the days grow longer and temperatures rise, the culinary world turns vibrant with an array of fresh ingredients perfect for light and refreshing meals. Cold salads have surged in popularity during warmer months, offering a delightful way to enjoy seasonal produce. One standout recipe that embodies this trend is Refreshing Cold Roasted Veggie Couscous. This dish not only tantalizes the taste buds but also provides a nourishing option for lunch or dinner.

Cold Roasted Veggie Couscous

Discover the perfect dish for warm weather with this Refreshing Cold Roasted Veggie Couscous! Bursting with vibrant roasted vegetables like zucchini, bell peppers, and cherry tomatoes, this recipe combines them with fluffy couscous for a nutritious meal. Easy to prepare, it's perfect for a light lunch or dinner. Customizable and packed with flavor, this dish showcases seasonal produce and is sure to be a summer favorite that everyone will love!
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Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth

1 medium zucchini, diced

1 bell pepper (red or yellow), chopped

1 medium carrot, sliced

1 cup cherry tomatoes, halved

1 red onion, diced

3 tablespoons olive oil

1 teaspoon balsamic vinegar

Salt and pepper to taste

1 teaspoon dried oregano

1 teaspoon garlic powder

Fresh parsley, chopped (for garnish)

1 lemon (for juicing)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.

    Prep the Veggies: In a large bowl, combine the diced zucchini, chopped bell pepper, sliced carrot, halved cherry tomatoes, and diced red onion. Drizzle with 2 tablespoons of olive oil, balsamic vinegar, and season with salt, pepper, dried oregano, and garlic powder. Toss until the vegetables are evenly coated.

      Roast the Vegetables: Spread the seasoned vegetables on the prepared baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and let them cool.

        Cook the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat and stir in the couscous. Cover the saucepan with a lid and let it sit for about 5-7 minutes, until the couscous has absorbed the broth. Fluff with a fork and allow it to cool.

          Combine Ingredients: In a large mixing bowl, combine the cooled couscous and the roasted vegetables. Drizzle with the remaining tablespoon of olive oil and squeeze the juice of the lemon over the top. Toss everything together to combine.

            Chill and Serve: Refrigerate the couscous mixture for at least 30 minutes before serving to allow the flavors to meld. Garnish with chopped fresh parsley before serving.

              Enjoy: Serve the Cold Roasted Veggie Couscous as a refreshing side dish or as a light main course during warm-weather gatherings!

                Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings