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In recent years, vegetarian dishes have surged in popularity, capturing the attention of both health-conscious eaters and culinary enthusiasts alike. The appeal lies not only in the vibrant flavors and colors that plant-based ingredients offer but also in the significant health benefits they provide. Among the myriad of vegetarian options, the Golden Roasted Veggie Couscous Bowls stand out as a wholesome and colorful meal that is as satisfying as it is nutritious.

Golden Roasted Veggie Couscous Bowls

Discover the vibrant world of vegetarian cuisine with Golden Roasted Veggie Couscous Bowls, a nutritious and satisfying meal perfect for busy evenings or meal prep. This recipe features fluffy couscous paired with a colorful medley of seasonal roasted vegetables and protein-packed chickpeas, providing both flavor and health benefits. Easy to prepare and customizable, these bowls celebrate fresh ingredients while supporting a balanced lifestyle. Enjoy delicious flavors right from your kitchen!
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Ingredients
  

1 cup couscous

1 1/2 cups vegetable broth (or water)

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 cup carrots, diced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and pepper, to taste

1 cup chickpeas, drained and rinsed (canned or cooked)

1/4 cup fresh parsley, chopped (for garnish)

1/4 cup feta cheese, crumbled (optional)

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large mixing bowl, combine the diced zucchini, bell peppers, cherry tomatoes, and carrots. Drizzle with olive oil, and season with smoked paprika, garlic powder, ground cumin, salt, and pepper. Toss until the veggies are evenly coated.

      Roast the Veggies: Spread the seasoned vegetables in an even layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through for even browning.

        Cook the Couscous: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Once boiling, add the couscous, stir to combine, and cover the pan. Remove from heat and let it sit for 5 minutes. Fluff the couscous with a fork after it has absorbed the liquid.

          Combine Ingredients: In a large serving bowl, mix the roasted veggies and chickpeas into the cooked couscous until well combined. Taste and adjust seasoning if necessary.

            Serve: Spoon the couscous and veggie mixture into individual bowls. Top with crumbled feta cheese (if using) and fresh parsley. Serve with lemon wedges on the side for an extra zesty kick.

              Enjoy: Dig in and savor the delightful combination of flavors and textures in your Golden Roasted Veggie Couscous Bowls!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings