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One of the primary reasons this dish is so appealing is its ability to embrace seasonal ingredients while allowing for personal creativity. The base of couscous serves as a blank canvas, ready to soak up the flavors of roasted vegetables and fresh herbs. Moreover, the chill factor makes it a refreshing option during warmer months, making it a great dish for picnics or potlucks.

Cold Roasted Veggie Couscous

Discover the vibrant Chilled Roasted Veggie Couscous Delight, a nutritious and visually stunning dish perfect for any occasion. With its fluffy couscous and a medley of roasted vegetables, this recipe offers a delightful contrast in flavors and textures. Ideal for summer BBQs, picnics, or light dinners, it celebrates seasonal ingredients while being easily customizable. Packed with health benefits, it's a refreshing and satisfying way to enjoy vegetables. Try it today and elevate your meal prep!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth

1 medium zucchini, diced into bite-sized pieces

1 medium bell pepper (your choice of color), diced

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

1 medium carrot, peeled and diced

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and black pepper to taste

1/4 cup fresh parsley, chopped

Juice of 1 fresh lemon

Optional: Feta cheese or crumbled goat cheese for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it is hot enough for roasting.

    Prepare the Vegetables: In a large mixing bowl, add the diced zucchini, bell pepper, halved cherry tomatoes, chopped red onion, and diced carrot. Drizzle 2 tablespoons of extra virgin olive oil over the veggies. Then, season with dried oregano, garlic powder, salt, and black pepper. Toss the mixture thoroughly until all the vegetables are well-coated in the oil and seasonings.

      Roast the Vegetables: Evenly spread the seasoned vegetables on a baking sheet in a single layer to promote even roasting. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender, slightly caramelized, and golden brown around the edges. Remove from the oven and allow to cool to room temperature.

        Cook the Couscous: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Once boiling, remove the pan from the heat. Stir in the couscous, cover with a lid, and let it sit for about 5 minutes, allowing the couscous to absorb all the flavorful broth.

          Fluff the Couscous: After the couscous has rested for 5 minutes, use a fork to fluff it up, breaking up any clumps. Allow it to cool for an additional 10 minutes at room temperature.

            Combine Ingredients: In a large serving bowl, combine the cooled couscous, cooled roasted vegetables, chopped parsley, and the juice of 1 fresh lemon. Drizzle the remaining tablespoon of olive oil over the mixture. Gently stir to combine all the ingredients, being careful to keep the couscous grains intact.

              Chill and Serve: Cover the bowl with plastic wrap and refrigerate the couscous salad for at least 30 minutes, which allows the flavors to meld beautifully. Before serving, taste the salad and adjust the seasoning if needed. For a delightful finish, sprinkle crumbled feta or goat cheese on top for added creaminess and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | Serves 4-6

                  - Presentation Tips: Serve the salad in a large, colorful bowl and garnish with additional parsley or a few whole cherry tomatoes for a stunning visual appeal. Enjoy chilled!