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When it comes to quick, healthy, and satisfying meals, the Honey Roasted Veggie Couscous Skillet stands out as a delightful option that is both visually appealing and packed with nutritious ingredients. This dish is a wonderful amalgamation of flavors, textures, and colors, making it as pleasing to the eyes as it is to the palate. The combination of honey-roasted vegetables with fluffy couscous creates a dish that is not only wholesome but also bursting with natural sweetness and savory undertones.

Honey Roasted Veggie Couscous Skillet

Discover the vibrant flavors of Honey Roasted Veggie Couscous Skillet, a quick and healthy meal that’s as beautiful as it is delicious. This dish features a fantastic mix of honey-roasted seasonal vegetables and fluffy couscous, making it perfect for any occasion. Packed with nutrients and customizable to your taste, it's ideal for family dinners, meal prep, or gatherings with friends. Enjoy the sweet and savory blend of flavors while benefiting from wholesome ingredients.
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Ingredients
  

1 cup couscous

2 cups vegetable broth

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow squash, diced

1 cup cherry tomatoes, halved

1 medium red onion, chopped

3 tablespoons olive oil, divided

2 tablespoons honey

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)

1 teaspoon garlic powder

Salt and pepper, to taste

1/4 cup freshly chopped parsley

Crumbled feta cheese (optional, for topping)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, red bell pepper, yellow squash, cherry tomatoes, and chopped red onion. Drizzle 2 tablespoons of olive oil, the honey, dried thyme, garlic powder, and a generous pinch of salt and pepper over the vegetables. Toss everything together until all the veggies are evenly coated with the mixture.

      Roast the Vegetables: Spread the seasoned vegetable mixture onto a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

        Cook the Couscous: While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil. Once boiling, stir in the couscous, cover with a lid, and immediately remove from heat. Allow it to sit for about 5 minutes or until the liquid is completely absorbed. Afterward, fluff the couscous with a fork to separate the grains.

          Combine the Ingredients: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Once hot, add the fluffed couscous and the roasted vegetables. Gently stir to combine, allowing the mixture to heat through for 2-3 minutes, so the flavors can meld beautifully.

            Finishing Touches: Remove the skillet from heat and fold in the freshly chopped parsley. Taste the dish and adjust the seasoning with more salt and pepper, if desired.

              Serve: Serve the couscous skillet warm, topped with crumbled feta cheese for a creamy contrast, and accompanied by lemon wedges on the side for a zesty kick.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4