Prep Time 20 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

These Roasted Veggie Couscous Jars are a healthy and colorful make-ahead meal perfect for lunch or picnics. Packed with roasted vegetables, fluffy couscous, and a zesty lemon dressing, they’re easy to assemble and loaded with flavor.

Ingredients
    For the Couscous Base
  • 1 cup couscous
  • 1 cup vegetable broth (hot)
  • 1 tbsp olive oil
  • 0 tsp salt
    • For the Roasted Vegetables
  • 1 medium zucchini (cubed)
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1 red onion (sliced)
  • 1 cup cherry tomatoes (halved)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp ground black pepper
  • 0.5 tsp salt
    • For the Lemon Dressing
  • 3 tbsp olive oil
  • 1.5 tbsp lemon juice (freshly squeezed)
  • 1 tsp Dijon mustard
  • 1 garlic clove (minced)
  • 0.25 tsp honey or maple syrup
  • Salt and pepper to taste
    • Optional Toppings
  • 0.5 cup feta cheese (crumbled)
  • 0.25 cup fresh parsley (chopped)
  • 2 tbsp toasted pine nuts
Instructions
    Prepare the Couscous
  1. 1
    Pour hot vegetable broth over the couscous in a bowl. Cover with a lid or plate and let sit for 5 minutes. Fluff with a fork, then stir in olive oil and salt.
    2. Roast the Vegetables
  2. 2
    Preheat the oven to 200°C. Place zucchini, bell peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat evenly and roast for 20–25 minutes or until tender and slightly caramelized.
    3. Make the Dressing
  3. 3
    In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and honey. Season with salt and pepper to taste.
    4. Assemble the Jars
  4. 4
    Start with 2 tbsp of lemon dressing at the bottom of each jar. Layer couscous (about 1/2 cup), followed by a generous scoop of roasted veggies. Top with crumbled feta, chopped parsley, and pine nuts.
    5. Chill or Serve
  5. 5
    Seal the jars and refrigerate if making ahead. When ready to eat, shake the jar to distribute the dressing or pour into a bowl.
Note

Storage: Keep jars refrigerated for up to 4 days.

Make it Vegan: Omit feta or use plant-based cheese.

Add Protein: Include chickpeas, grilled tofu, or shredded chicken for extra protein.

Serving Tip: Best enjoyed at room temperature or slightly warmed.

Keywords: healthy, meal prep, vegetarian, easy lunch, roasted vegetables
Read it online: https://petitepanini.com/recipe/roasted-veggie-couscous-jars/