Couscous Vegetable Bake

The Couscous Vegetable Bake is a hearty, flavor-packed vegetarian dish that brings together fluffy couscous, vibrant roasted vegetables, and gooey melted mozzarella in one irresistible casserole. This recipe features a medley of zucchini, red bell peppers, eggplant, and cherry tomatoes, roasted to perfection with olive oil and a savory blend of oregano and garlic powder. Layered over a bed of light, tender couscous and topped with bubbling mozzarella cheese, this baked dish strikes a perfect balance of textures and flavors. Ready in just about an hour, this easy-to-make casserole is perfect for weeknight dinners or as a crowd-pleasing vegetarian main. Garnished with fresh parsley, it’s a wholesome, customizable recipe that will make mealtime effortlessly delicious and nutritious!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Couscous
• 1.25 cups Vegetable broth
• 1 medium Zucchini
• 1 medium Red bell pepper
• 1 cup Cherry tomatoes
• 1 small Eggplant
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 0.5 teaspoon Garlic powder
• 1 cup Shredded mozzarella cheese
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the zucchini and eggplant into half-moons, chop the red bell pepper into bite-sized pieces, and halve the cherry tomatoes.

Step 3

Place the vegetables on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt, black pepper, oregano, and garlic powder. Toss to coat evenly.

Step 4

Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

Step 5

Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Once it’s boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, then fluff with a fork.

Step 6

Grease a 9x9-inch (or equivalent) baking dish with 1 tablespoon of olive oil. Spread the cooked couscous evenly in the bottom of the dish.

Step 7

Top the couscous with the roasted vegetables, spreading them out evenly.

Step 8

Sprinkle the shredded mozzarella cheese over the top of the vegetables.

Step 9

Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1388.5g)

Amount per serving	% Daily Value*
Calories	1256.0

Total Fat 71.0g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 5.4g
Cholesterol 80.3mg	0%
Sodium 6393.0mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 22.2g	0%
Total Sugars 37.7g
Protein 47.8g	0%

Vitamin D 0IU	0%
Calcium 982.0mg	0%
Iron 5.8mg	0%
Potassium 2493.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 15.1%

Carbs: 34.3%