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In recent years, there has been a significant shift towards plant-based meals, as more people recognize the numerous health benefits associated with incorporating more fruits, vegetables, and whole grains into their diets. This trend has gained momentum not only for its positive effects on personal well-being but also for its impact on the environment. As individuals become increasingly aware of their dietary choices, recipes that celebrate the vibrancy and flavors of plant-based ingredients are more sought after than ever.

Roasted Veggie Couscous Bowls

Discover the vibrant and nutritious Colorful Roasted Veggie Couscous Bowls, a delightful plant-based meal perfect for any dietary preference. Packed with seasonal vegetables and hearty couscous, this recipe not only tantalizes the taste buds but also supports your health. Explore endless customization options with fresh herbs, spices, and protein additions, making each bowl a unique culinary experience. Elevate your mealtime with this wholesome, visually stunning dish!
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Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth (or water)

2 cups assorted vegetables (e.g., bell peppers, zucchini, cherry tomatoes, carrots)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon balsamic vinegar

¼ cup fresh parsley, chopped

½ cup feta cheese, crumbled (optional)

¼ cup toasted pine nuts (or nuts of choice)

Optional: lemon wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Vegetables: Wash and chop your assorted vegetables into bite-sized pieces. Spread them evenly on a baking sheet.

      Season the Veggies: Drizzle the olive oil over the vegetables. Sprinkle the garlic powder, smoked paprika, salt, and black pepper on top. Toss to coat the vegetables evenly in the seasoning.

        Roast the Veggies: Roast the seasoned vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.

          Cook the Couscous: While the vegetables are roasting, bring the vegetable broth (or water) to a boil in a medium saucepan. Once boiling, remove it from heat and stir in the couscous. Cover the pot and let it sit for about 5 minutes, or until the couscous has absorbed the liquid. Fluff with a fork before serving.

            Combine and Dress: In a large mixing bowl, combine the roasted vegetables with the fluffed couscous. Drizzle with balsamic vinegar and toss gently to mix.

              Serve: Spoon the veggie-couscous mixture into bowls. Top with chopped parsley, crumbled feta (if using), and toasted pine nuts. Serve warm with lemon wedges on the side for an extra zing.

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