📝 About This Recipe
This vibrant dish turns humble semolina pearls into a 'confetti' celebration that even the pickiest eaters will adore. By roasting a medley of sweet bell peppers, carrots, and zucchini, we transform standard vegetables into caramelized, candy-like morsels that pair perfectly with fluffy, buttery couscous. It is a nutritious, Mediterranean-inspired meal that is quick enough for a weeknight but colorful enough for a party.
🥗 Ingredients
The Roasted Rainbow
- 1 medium Zucchini (cut into 1/2-inch cubes)
- 1 Red Bell Pepper (seeded and diced into small squares)
- 2 medium Carrots (peeled and sliced into thin half-moons)
- 1 small Yellow Squash (cut into 1/2-inch cubes)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Garlic Powder (for a mild savory flavor)
- 1/2 teaspoon Salt (plus more to taste)
The Fluffy Couscous
- 1.5 cups Plain Couscous (dry, uncooked)
- 1.5 cups Low-Sodium Chicken or Vegetable Broth (adds more flavor than water)
- 1 tablespoon Unsalted Butter
- 1 teaspoon Lemon Juice (freshly squeezed)
Kid-Friendly Toppings
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Fresh Parsley (very finely minced)
- 2 tablespoons Mild Feta Cheese (optional, crumbled)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy.
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2
Place the diced zucchini, bell pepper, carrots, and yellow squash in a large mixing bowl.
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3
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with the dried oregano, garlic powder, and salt. Toss thoroughly until every piece is glistening.
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4
Spread the vegetables in a single layer on the prepared baking sheet. Ensure they aren't crowded so they roast rather than steam.
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5
Roast the vegetables for 20-22 minutes, tossing them halfway through with a spatula, until they are tender and have golden-brown edges.
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6
While the veggies roast, prepare the couscous. In a medium saucepan, bring the broth, butter, and remaining 1 tablespoon of olive oil to a rolling boil.
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7
Once boiling, remove the saucepan from the heat immediately and stir in the dry couscous.
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8
Cover the pot tightly with a lid and let it sit undisturbed for 5 minutes. This allows the grains to absorb the liquid and become tender.
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9
Remove the lid and use a fork to gently fluff the couscous, breaking up any small clumps until the texture is light and airy.
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10
Stir the fresh lemon juice into the fluffed couscous to brighten the flavors.
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11
Transfer the roasted vegetables (and any flavorful oil left on the pan) into the pot with the couscous.
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12
Gently fold the vegetables into the grains. Add the grated Parmesan and minced parsley, tossing one last time to combine.
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13
Taste and add a tiny pinch more salt if needed, then serve warm in bowls.
💡 Chef's Tips
For the best texture, never boil the couscous; always remove the liquid from the heat before adding the grains. If your kids prefer softer textures, cut the carrots into even smaller bits so they soften completely in the oven. You can swap the veggies for whatever is in season—sweet potatoes or butternut squash work beautifully in the autumn. To prevent the couscous from becoming gummy, fluff it only with a fork, never a spoon. Leftovers make a great cold salad the next day with an extra squeeze of lemon and a drizzle of oil.
🍽️ Serving Suggestions
Serve with a side of grilled chicken strips or crispy tofu cubes for extra protein. A dollop of plain Greek yogurt or hummus on the side adds a creamy element kids love. Pair with a glass of chilled apple juice or sparkling water with a slice of orange. Offer a small bowl of extra 'snow' (Parmesan cheese) for kids to sprinkle on top themselves. Serve alongside warm pita bread triangles for scooping.