Mediterranean Jewels: Couscous with Roasted Vegetables and Pomegranate Seeds

This couscous dish is a vibrant and flavorful vegetarian meal that's perfect for a light and healthy lunch or dinner. The roasted vegetables add a touch of sweetness and smokiness, while the pomegranate seeds provide a burst of freshness and tartness. Plus, it's super easy to make and can be customized with your favorite vegetables.

Couscous is a staple food in many North African and Middle Eastern cuisines. It's made from semolina flour and is traditionally cooked by steaming it over a pot of boiling water. In this recipe, we're going to roast the vegetables first, which gives them a bit of caramelization and adds a lot of flavor to the dish. We're also going to add some pomegranate seeds for a pop of color and tartness. The result is a dish that's both hearty and refreshing.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup of dry couscous
• 2 cups of vegetable broth
• 2 cups of roasted vegetables (such as zucchini, peppers, and onions)
• 1 cup of pomegranate seeds
• 1 tablespoon of olive oil
• 1 teaspoon of dried thyme
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions

1. Bring the vegetable broth to a boil in a saucepan.
2. Add the couscous, olive oil, thyme, salt, and pepper to the broth.
3. Reduce heat to low, cover, and simmer for 10 minutes, or until the couscous is tender and all of the liquid has been absorbed.
4. Fluff the couscous with a fork and transfer it to a serving bowl.
5. Top the couscous with the roasted vegetables and pomegranate seeds.
6. Serve immediately and enjoy!

Why It Works

• Roasting the vegetables before adding them to the couscous gives them a bit of caramelization and adds a lot of flavor to the dish.
• Adding pomegranate seeds provides a burst of freshness and tartness.
• This dish is super easy to make and can be customized with your favorite vegetables.