Creamy Burrata Couscous with Roasted Lemon Veggies

For the roasted veggies:

1 zucchini, sliced

1 yellow bell pepper, chopped

1 red onion, cut into wedges

1 cup cherry tomatoes

2 tbsp olive oil

1 tsp lemon zest

1 tbsp lemon juice

Salt & pepper to taste

For the couscous:

1 cup couscous

1¼ cup vegetable broth

1 tbsp olive oil

¼ tsp salt

For serving:

1 ball burrata cheese

1 tbsp balsamic glaze (optional)

Fresh basil or parsley for garnish

Cracked black pepper to taste

Directions:

Roast the veggies:

Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, onion, and tomatoes with olive oil, lemon zest, lemon juice, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden.

Prepare the couscous:

Bring vegetable broth to a boil. Stir in couscous, olive oil, and salt. Cover and remove from heat. Let sit 5 minutes, then fluff with a fork.

Assemble the bowl:

Spoon the fluffy couscous into bowls, top with roasted veggies, and place a generous portion of creamy burrata in the center.

Finish & serve:

Drizzle with balsamic glaze, sprinkle fresh herbs, and crack black pepper on top. Serve warm or at room temperature.

Nutritional Info (per serving, serves 4):

Calories: 365

Protein: 13g

Carbs: 42g

Fat: 17g

Fiber: 5g